Shrimp Scampi With Sun Dried Tomatoes Artichokes And Proscuitto Recipes

SHRIMP SCAMPI WITH ARTICHOKES

Steps:

• Heat the oil in a large skillet over medium heat. Add garlic and shallots and cook, stirring until softened but not browned, 2 to 3 minutes. Add shrimp, artichoke hearts, wine, and lemon juice and cook until the shrimp are cooked through, 3 to 4 minutes. Stir in the parsley, salt and pepper. Divide among 4 plates, garnish with additional parsley, and serve.

SAUTEED SHRIMP WITH SUN-DRIED TOMATOES, ARTICHOKES, LEMON AND BASIL

Steps:

• Heat the olive oil in a large saute pan over high heat until smoking. Add the shrimp and cook, stirring, until lightly caramelized, about 1 minute on each side. Remove the shrimp from the pan and set aside. Add the red onion and garlic and cook, stirring, until lightly golden brown, about 2 minutes. Add the sun-dried tomatoes and artichoke hearts. Add the white wine, scraping the bottom of the pan with a wooden spoon.
• Add the shrimp back to the pan and continue to cook over high heat until the liquid is reduced by half, 4 to 5 minutes. Add about 1/4 cup of the reserved artichoke liquid. Season with salt and black pepper and add the red pepper. Squeeze in the juice from the lemon, add the butter (if using) and basil and stir together.
• Toss with linguine or serve in a bowl with some toasted baguette.

SHRIMP WITH SUN-DRIED TOMATOES

Steps:

• Preheat broiler; rack should be 2 to 4 inches from heat source and the heat as high as possible.
• Put oil in a large, ovenproof skillet over medium heat and add thyme, garlic, tomatoes and capers. Cook just until mixture sizzles, then add stock or wine; raise heat and bring to a boil. Cook for about a minute, then add shrimp, turning them in sauce.
• Put skillet under broiler and cook until shrimp are done, 3 to 5 minutes, turning once. Sprinkle with salt and pepper, garnish with basil, and serve hot or warm.

SHRIMP SCAMPI

Steps:

• Bring a large pot of water to a boil over high heat. Add the pasta and a generous pinch of salt and cook until al dente. Drain the pasta, reserving 1/2 cup of the pasta water.
• Meanwhile, heat a large saute pan over high heat. Add 1 1/2 tablespoons of the oil and swirl it to coat the pan. Add the shrimp in a single layer. Sprinkle with salt and pepper. After 2 minutes, turn the shrimp over; add the remaining 1 1/2 teaspoons of oil, the garlic, and the red pepper flakes. Stir constantly for 1 to 2 minutes, regulating the heat to avoid burning the garlic.
• Add the lemon zest and white wine to the shrimp. Stir to reduce the wine slightly. Add the lemon juice, cooked pasta, and reserved pasta water to the pan. Toss to combine. Remove from the heat and sprinkle with the parsley. Serve with a drizzle of olive oil and extra red pepper flakes on each serving.

SHRIMP SCAMPI WITH SUN-DRIED TOMATOES, ARTICHOKES AND PROSCUITTO

Steps:

• Chop shallots and garlic to a fine mince. Rinse and quarter canned artichoke hearts. Hydrate and drain sun-dried tomato strips. Juice 2 lemons. Clean and dry shrimp. Season shrimp with dried tarragon and white pepper and kosher salt and set aside.
• Melt butter over low heat in a large saute pan. Add garlic and shallot and cook for 2 or 3 minutes until starting to clear. Season to taste with salt and crushed red pepper to taste. Add shrimp and cook turning once until turning pink, but not cooked through. Remove shrimp from pan with slotted spoon, set aside. Add the artichoke hearts an sun-dried tomato and cook until heated through, 3 minutes. Add wine, lemon juice and mustard and continue to cook, stirring occasionally. Season with salt pepper and tarragon. Cook until reduced by half. Add shrimp back to the pan and cook until heated through, lastly add prosciutto, Stir everything until all flavors are married, one minute. Serve with crusty bread.

SHRIMP SCAMPI WITH ARTICHOKES

Steps:

• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking.
• Sauté shrimp, turning over once, until just cooked through, about 2 minutes
• Transfer with a slotted spoon to a large bowl.
• Add garlic,shallots, and arthichoke hearts to oil remaining in skillet, stirring until softened but not browned.
• Add white wine, lemon juice, parsley, salt and pepper and cook over high heat, stirring occasionally, 1 minute.
• Add butter to skillet, stirring until melted, and stir in shrimp.
• Remove skillet from heat.
• Divide among 4 plates.
• Garnish with additional parsley, parmigiano reggiano, and red pepper flakes and serve.

MY SPECIAL SHRIMP SCAMPI FLORENTINE

Steps:

• Combine the butter and the olive oil in a large skillet over medium heat. Stir in pesto, garlic, and tomatoes, and simmer until the tomatoes start to soften, about 2 minutes. Season with red pepper flakes and black pepper to taste.
• Stir the shrimp into the sauce, and cook just until they turn pink, 3 to 5 minutes. Add the spinach, and stir until wilted, about 1 minute.