Shrimp Scampi With Orecchiette Recipes

EASY SHRIMP SCAMPI

Steps:

• In a deep skillet, heat the olive oil over medium-high heat. Lightly coat the shrimp in flour. In batches, saute shrimp in oil until golden brown; each batch should take approximately 2 minutes. Drain on paper towels.
• Discard oil and add the wine, Worcestershire sauce, garlic, lemon juice, and chicken broth to the skillet. Cook over high heat until liquid has reduced by half (approximately 5 minutes). Stir in butter and season with salt and pepper to taste. Lower head to medium, add shrimp cook for 1 minute (until shrimp are heated). Sprinkle with parsley before serving.

CAJUN SHRIMP ORECCHIETTE

Steps:

• Bring a large pot of lightly salted water to a boil. Add orecchiette pasta, and cook for 9 to 11 minutes, until almost al dente; drain.
• Melt butter in a medium skillet over medium heat. Stir in shallots, garlic, and green onion. Season with Cajun seasoning and pepper, and cook about 2 minutes. Mix in wine, tomatoes, and shrimp. Continue to cook and stir until shrimp are opaque. Mix in the pasta and spinach, cover, and simmer 3 to 5 minutes, until pasta is al dente and spinach has wilted.

SHRIMP SCAMPI WITH PASTA

Steps:

• Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.
• Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes. Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.
• Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer. Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve.

ORECCHIETTE WITH SHRIMP, PANCETTA AND FRESNO CHILES

Steps:

• Bring a large pot of salted water to a boil. When the water is thoroughly boiling, add the pasta and cook according to the package directions until al dente.
• Meanwhile, in a large skillet or shallow Dutch oven over medium-low heat, melt 1 tablespoon of the butter and cook the pancetta to render the fat and crisp it, about 8 minutes. Remove to a paper towel-lined plate to drain. Pour off and discard all but 1 tablespoon fat from the skillet. Raise the heat to medium and add the olive oil. When the oil is hot, add the garlic and red pepper flakes. Stir quickly and often so the garlic does not burn, 2 minutes at the most. Stir in the shrimp and continue to cook until just barely pink, another 2 to 3 minutes. Add the Fresno chiles, half of the lemon zest and the pancetta. The shrimp should be slightly undercooked.
• Drain the pasta directly into the skillet and stir everything together, letting the shrimp finish cooking and the pasta absorb some of the sauce. Add the remaining zest, 1 tablespoon butter and a drizzle of olive oil. Remove from heat and add the cheese and basil. Do not stir. Serve immediately, family-style.

SPICY SHRIMP ORECCHIETTE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 1/2 cups cooking water, then drain.
• Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chopped fennel bulb and 1/2 teaspoon salt and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Reduce the heat to medium and add the garlic, tomato paste and red pepper flakes. Cook, stirring, 2 more minutes (add a splash of water if the mixture is sticking). Stir in the tomato, shrimp, 1/2 teaspoon salt and 1 cup of the reserved cooking water. Bring to a simmer and cook, stirring occasionally, until the tomatoes are saucy, about 8 more minutes.
• Add the pasta and cheese to the sauce and toss to coat. Drizzle with olive oil, season with salt and add more of the reserved pasta water to loosen, if necessary. Stir in the basil leaves and fennel fronds. Divide among plates.
• Per serving: Calories 532; Fat 15 g (Saturated 5 g); Cholesterol 131 mg; Sodium 919 mg; Carbohydrate 71 g; Fiber 6 g; Protein 29 g

SHRIMP SCAMPI WITH ORECCHIETTE

Steps:

• Make the breadcrumbs: In a large stainless-steel skillet, heat the butter over medium heat until melted and slightly browned but not burned. Add the breadcrumbs. Using a wooden spoon, stir the breadcrumbs to coat with the brown butter and toast until golden brown, 2 to 3 minutes. Remove from the heat. Stir in the chopped chives and oregano and the lemon zest. Season with salt and pepper to taste, pour into a small bowl and set aside.
• Make the pasta: Bring a large pot of generously salted water to a boil. Wipe out the skillet, add the olive oil and heat over high heat until shimmering. Season the shrimp all over with salt and pepper. Working in two batches, add the shrimp to the pan in one layer and cook for 1 minute. Turn and cook 1 more minute. Using a slotted spoon, transfer the shrimp to a large bowl.
• Add the garlic and shallot to the pan and cook for 1 minute. Add a touch more oil if the pan is dry. Add the wine, lemon juice, red pepper flakes and dried oregano and simmer for 3 minutes. Whisk in the butter piece by piece, thoroughly incorporating each piece before adding the next. Taste and season with additional salt and pepper as needed. Add the shrimp back to the pan and simmer until completely cooked through, about 2 minutes. Stir in the parsley. Remove the skillet from the heat.
• Meanwhile, add the pasta to the boiling water and cook until just tender, about 10 minutes. Reserve 1 cup of the cooking water and drain the pasta in a colander. Add to the skillet with the shrimp, add the parsley and toss, adding some of the cooking water if necessary to keep it moist. Transfer to bowls and top with some of the herbed breadcrumbs.

ORECCHIETTE WITH SHRIMP, PANCETTA AND FRESNO CHILES

Steps:

• Bring a large pot of salted water to a boil. When the water is thoroughly boiling, add the pasta and cook according to the package directions until al dente.
• In a large skillet or shallow Dutch oven over medium-low heat, heat 1 tablespoon olive oil and cook the pancetta to render the fat and crisp it, about 8 minutes. Remove to a paper towel-lined plate to drain. Pour off and discard all but 1 tablespoon fat from the skillet. Raise the heat to medium and add 1 tablespoon olive oil. When the oil is hot, add the shrimp, garlic and red pepper flakes. Stir quickly and often so the garlic does not burn, 2 minutes at the most; the shrimp should be slightly undercooked.
• Remove the shrimp to a warm bowl. Move the skillet off the heat. Drain the pasta, reserving about 1/2 cup pasta water. Add the hot pasta to the skillet or Dutch oven and return to medium heat. Add the pancetta, shrimp and reserved pasta water. Drizzle with the remaining 2 tablespoons olive oil. Toss and stir until the juices are combined and the shrimp is cooked through, about 3 minutes. Remove from the heat and add the chile peppers, cheese and basil. Do not stir. Serve immediately, family-style.

SHRIMP SCAMPI WITH ORECCHIETTE

Steps:

• Make the breadcrumbs: In a large stainless-steel skillet, heat the butter over medium heat until melted and slightly browned but not burned. Add the breadcrumbs. Using a wooden spoon, stir the breadcrumbs to coat with the brown butter and toast until golden brown, 2 to 3 minutes. Remove from the heat. Stir in the chopped chives and oregano and the lemon zest. Season with salt and pepper to taste, pour into a small bowl and set aside.
• Make the pasta: Bring a large pot of generously salted water to a boil. Wipe out the skillet, add the olive oil and heat over high heat until shimmering. Season the shrimp all over with salt and pepper. Working in two batches, add the shrimp to the pan in one layer and cook for 1 minute. Turn and cook 1 more minute. Using a slotted spoon, transfer the shrimp to a large bowl.
• Add the garlic and shallot to the pan and cook for 1 minute. Add a touch more oil if the pan is dry. Add the wine, lemon juice, red pepper flakes and dried oregano and simmer for 3 minutes. Whisk in the butter piece by piece, thoroughly incorporating each piece before adding the next. Taste and season with additional salt and pepper as needed. Add the shrimp back to the pan and simmer until completely cooked through, about 2 minutes. Stir in the parsley. Remove the skillet from the heat.
• Meanwhile, add the pasta to the boiling water and cook until just tender, about 10 minutes. Reserve 1 cup of the cooking water and drain the pasta in a colander. Add to the skillet with the shrimp, add the parsley and toss, adding some of the cooking water if necessary to keep it moist. Transfer to bowls and top with some of the herbed breadcrumbs.

HOW TO COOK WITH A WOW SAUTÉED TIGER SHRIMP SCAMPI TOSSED WITH ORECCHIETTE PASTA

Steps:

• Boiled the pasta for 8 min in boiling water ( add some salt on the water) Sauté the shrimps with the garlic and add the white wine. Add salt and white pepper, and add the cherry tomatoes. Sauté for a few minutes the all the ingredients include the tarragon, and when your shrimps are cooked (do not cook them more than 10 minutes) add the cream. Remove in another pot the shrimps and Add and your pasta and mix well inside the sauce.

SHRIMP SCAMPI

Steps:

• Bring a large pot of salted water to a boil. Stir in pasta and return pot to boil. Cook until al dente. Drain well.
• Melt butter in a large saucepan over medium heat. Stir in garlic and shrimp. Cook, stirring constantly, for 3 to 5 minutes.
• Stir in wine and pepper. Bring to a boil and cook for 30 seconds while stirring constantly.
• Mix shrimp with drained pasta in a serving bowl. Sprinkle with cheese and parsley. Serve immediately.