SUMMER SHRIMP SCAMPI WITH TOMATOES AND CORN
Shrimp get along well with garlic, butter and lemon, and so do tomatoes and corn. Combine them, and you get a summery shrimp scampi that comes together in one skillet. A searing hot pan helps the tomatoes blister and the corn caramelize before they are coated in a garlic-lemon butter sauce. This is a meal in and of itself, but if you want to serve it with pasta or bread, they'd be welcome additions.
Provided by Ali Slagle
Categories dinner, lunch, quick, weekday, seafood, vegetables, main course
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Pat the shrimp very dry and season with salt and pepper. In a large (12-inch) skillet, heat the olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Use a slotted spoon to transfer the shrimp to a plate.
- Add the tomatoes to the skillet, season with salt and pepper, and cook, stirring just once or twice, until they start to blister in spots, 3 to 4 minutes. Add the corn, season with salt and pepper, and cook, stirring just once or twice, until the tomatoes burst and the corn is golden in spots, 3 to 4 minutes.
- Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.
- Reduce heat to medium, and add the wine and lemon juice, scraping any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted. Add the shrimp and its juices and stir until warmed through. (If the sauce breaks and looks greasy, add 1 or 2 teaspoons of water and stir until emulsified.)
- Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.
SHRIMP WITH BASIL, GARLIC, AND TOMATOES
Provided by Food Network Kitchen
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a medium bowl, toss the tomatoes with the basil and season with salt and pepper, to taste. Set aside while you prepare the shrimp.
- Divide the shrimp between 2 (8 or 9-inch) pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.
- Heat 2 large skillets over medium heat, or do this in 2 batches if you only have 1 pan. Season 1 side of the shrimp with salt and pepper. Add enough oil to lightly film the bottom of the pan and turn the heat up to high. Invert the pan of shrimp so they all fall into the skillet(s) at once. Saute the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes. Add a bit more oil and 1/2 the garlic to each pan. Turn the heat off and turn the shrimp over with tongs. Cook the shrimp for 1 minute in the residual heat of the pans. Transfer the shrimp to the bowl with the tomato mixture and toss to combine. Divide the shrimp among 4 plates or a serving platter and serve hot or at room temperature.
BAKED SHRIMP SCAMPI WITH TOMATOES
A twist on the more common scampi, with the added flavor of tomatoes and chile peppers.
Provided by TLW
Categories Main Dish Recipes Seafood Main Dish Recipes Shrimp 100+ Shrimp Scampi Recipes
Time 1h14m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Warm butter in a pan over medium-high heat, tilting the pan so the butter coats the bottom. Add shrimp to the pan. Cook shrimp until they are bright pink on the outside and the meat is opaque, 4 to 5 minutes.
- Mix shrimp, tomatoes, lemon juice, and garlic in a 10-inch baking pan.
- Bake in the preheated oven until tomatoes release their juices, about 45 minutes. Stir in bread crumbs and parsley. Sprinkle Parmesan cheese evenly over the top of the shrimp.
- Continue baking until juices have been soaked up and the Parmesan cheese has started to melt, about 15 minutes.
Nutrition Facts : Calories 174 calories, Carbohydrate 16.2 g, Cholesterol 123.1 mg, Fat 4.6 g, Fiber 1.7 g, Protein 16.6 g, SaturatedFat 2.2 g, Sodium 595.4 mg, Sugar 1.2 g
SHRIMP SCAMPI WITH TOMATO
Make and share this Shrimp Scampi With Tomato recipe from Food.com.
Provided by Priceless1
Categories One Dish Meal
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large skillet over medium high heat add shrimp and brown for 1-2 minutes. Add garlic and tomatoes stir a few seconds then add vermouth. Cool until liquid is reduced and shrimp are cooked through 2-3 minutes longer.
- Add Butter and salt and pepper to taste, swirling pan to melt butter.
Nutrition Facts : Calories 484.9, Fat 24.3, SaturatedFat 6.5, Cholesterol 447.3, Sodium 464.4, Carbohydrate 5.5, Fiber 0.5, Sugar 1, Protein 58.4
SHRIMP SCAMPI THREE WAYS
If you've only ordered shrimp scampi in restaurants, prepare to be shell-shocked-it's actually quite easy to make at home. This recipe, which includes a quick stock to intensify the sauce, guarantees jumbo flavor in no time at all. Master the main one, then get creative with the two variations below. Whichever one you choose, it'll be perfect for serving over polenta, linguine, or toasted Italian bread.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 20m
Yield Serves 4
Number Of Ingredients 10
Steps:
- In a bowl, toss shrimp with 1 teaspoon garlic and 1/2 teaspoon salt. Heat a large skillet over medium-high. Add oil and shrimp and cook until they begin to curl. Turn and cook until just opaque, about 2 minutes total. Transfer to a plate.
- Reduce heat to medium. Add remaining 1 tablespoon garlic and red-pepper flakes to skillet; cook until fragrant, about 15 seconds. Add wine, increase heat to high, and boil until reduced to about 2 tablespoons, 2 to 3 minutes.
- Add shrimp stock and lemon juice; boil 30 seconds, then remove from heat. Stir in butter to form an emulsified sauce. Return shrimp to skillet and toss to coat. Season with salt, pepper, and more lemon juice. Sprinkle with parsley and serve.
TOMATO SHRIMP SCAMPI ON FETTUCCINE
Make and share this Tomato Shrimp Scampi on Fettuccine recipe from Food.com.
Provided by Hungry Chefs
Categories Spaghetti
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook fettuccine for 8 minutes or until tender but still firm. Drain well; keep warm.
- Saute garlic in olive oil in large skillet over medium heat for 2 minutes. Add tomatoes. Cook 5 minutes.
- Pour in vermouth or cooking wine, lemon juice and sugar. Simmer 6 minutes.
- Add scallions, shrimp and red pepper flakes. Cook until shrimp turn pink and are cooked through, about 3 minutes.
- Stir in basil and parmesan cheese.
- Toss with cooked fettuccine; serve immediately in shallow bowls.
Nutrition Facts : Calories 526, Fat 19.7, SaturatedFat 3.7, Cholesterol 291.3, Sodium 1172, Carbohydrate 49.8, Fiber 3.5, Sugar 4.8, Protein 37.2
SPICY SHRIMP AND TOMATO SCAMPI
A twist on shrimp scampi that I threw together for my hungry husband one day, made with things I had in the cupboard. It went over so well that it is a regular at our house now.
Provided by Rachel Timmerman
Categories Main Dish Recipes Seafood Main Dish Recipes Shrimp 100+ Shrimp Scampi Recipes
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
- Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes; simmer until heated through, about 5 minutes more. Add the lemon juice and shrimp. Cook and stir until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Stir in the parsley, then season with salt, pepper, and red pepper flakes. Serve shrimp and sauce over prepared penne pasta. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 469.8 calories, Carbohydrate 61.9 g, Cholesterol 173 mg, Fat 10 g, Fiber 4.3 g, Protein 34.3 g, SaturatedFat 1.7 g, Sodium 382.6 mg, Sugar 6.3 g
SHRIMP SCAMPI WITH CHERRY TOMATOES
Steps:
- Fill a high-sided skillet set over high heat with water. Add 3 tablespoons of the salt and bring to a boil. Add the pasta, and gently stir using tongs to make sure the pasta doesn't stick to itself. Cook the pasta for 12 to 14 minutes, and then drain.
- In a large skillet set over medium heat, add the oil. When hot, add the garlic, shallots, tomatoes and the remaining 1/2 tablespoon salt. Saute until the onions are translucent, 2 to 3 minutes. Stir in the paprika and chile flakes, and saute for 1 to 2 minutes. Pour in the wine, scraping up any bits on the bottom of the pan. Bring to a simmer. Add the cream and return to a simmer for 1 minute. Add the shrimp and cover with the sauce. Cook, stirring to make sure the shrimp cooks through, 3 to 5 minutes. Add the chives and parsley, and toss to mix. Serve the shrimp and sauce over the pasta.
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TOMATO SHRIMP SCAMPI - THE LITTLE EPICUREAN
From thelittleepicurean.com
Reviews 3Estimated Reading Time 3 mins
- Pat shrimp dry. Toss shrimp with 1/2 teaspoon kosher salt and 1/4 teaspoon ground black pepper. Set aside.
- In a large skillet, heat oil over medium heat. Add red pepper flakes and cook for about 10 seconds. Add butter and swirl until butter melts. Add garlic and cook for about 30 seconds until fragrant.
- Add in seasoned shrimp. Cook for about one minute on each side until shrimp starts to color. Add wine and drained tomatoes. Cook until tomatoes are warm and shrimp is pink throughout, about an additional 1-2 minutes.
- Remove from heat. Season with lemon juice, salt, and pepper. If desired, garnish with chopped parsley. Serve with toasted bread, crackers, or cooked pasta.
SHRIMP SCAMPI WITH ASPARAGUS AND TOMATOES - SAVING …
From savingdessert.com
4.6/5 (16)Calories 741 per servingCategory Main, Seafood
- In a large skillet melt 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium-high heat.
- Sauté the garlic and red pepper flakes for about 2 minutes. Season the shrimp with salt and pepper and add them to the butter and garlic mixture. Cook the shrimp for about 2 minutes on each side, or until they have turned pink Remove the shrimp from the pan using a slotted spoon. Set aside and keep warm.
- Add the wine, lemon juice and asparagus to the pan and bring to a boil. Add the remaining 2 tablespoons butter. When the butter has melted add the shrimp to the skillet along with the parsley. Stir to combine and remove from the heat.
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EASY SHRIMP SCAMPI PASTA RECIPE (THE BEST!) - FOODIECRUSH
From foodiecrush.com
4.2/5 (24)Total Time 10 minsCategory Main CourseCalories 539 per serving
- Bring a large pot of water to a boil and then salt generously with kosher salt. Add angel hair pasta and cook according for 8-10 minutes or until al dente. Drain, reserving 1/3 cup or so of pasta water and set aside.
- While pasta cooks, heat the olive oil in a large sauté pan over medium heat and add the garlic and the red pepper flakes. Cook for one minute or until garlic becomes fragrant. Add the shrimp and season with kosher salt. Cook for two minutes on one side then flip and cook for another minute or until just cooked through.
- Add white wine, lemon and tomatoes and cook for another two minutes. Add butter and stir until butter melts through. Add pasta and cook to warm through while adding pasta water for more sauce if desired. Garnish basil and parmesan cheese and serve.
SHRIMP SCAMPI WITH SUN-DRIED TOMATOES - A CEDAR SPOON
From acedarspoon.com
4.5/5 (8)Category Pasta, Dinner, SeafoodCuisine ItalianTotal Time 30 mins
- While the pasta is cooking heat a large skillet over medium high heat and add the 2 Tablespoons olive oil, 2 Tablespoons butter and 1 Tablespoon lemon juice and stir until the butter melts. Add the minced garlic, crushed red pepper and a dash of salt and pepper and stir until fragrant, about 30-40 seconds.
- In the same skillet over medium heat add the white wine and 1 Tablespoon lemon juice and let simmer for 1 minute, using a wooden spoon to scape the brown bits off of the pan. Add the sun-dried tomatoes, spinach and pasta into the white wine and sauté until the spinach is wilted.
SUNGOLD TOMATO SHRIMP SCAMPI RECIPE - A COZY KITCHEN
From acozykitchen.com
5/5 (6)Total Time 32 minsCategory DinnerCalories 340 per serving
- In a large skillet, set over moderately high heat, add the oil. When the oil is very hot, add the cherry tomatoes and cook until they’re seared, about 2 to 3 minutes. Turn the heat down to medium-low heat and remove the tomatoes from the skillet. Add another teaspoon or two of oil. When warm, add the shrimp and season with a few pinches of salt. Cook on each side for about 1 minute, flipping and cooking for an additional 30 seconds or so. Remove from the pan and set aside.
- Turn the heat to medium-high heat and pour in the white wine and deglaze the pan, scraping the bottom of the pan to get any bits up. Add the butter and when melted, add the minced shallot and garlic; cook until softened, about 2 to 3 minutes. Add a few pinches of salt and crushed red pepper; give it a mix.
- Meanwhile, bring a pot of salted water to a boil. Cook the pasta until al dente, about 9 minutes. If you’re doing this while your sauce is cooking, you can always turn off the heat to the sauce and let it chill until you’re ready for it.
- When the pasta is ready, reserve 1/2 cup of pasta water. Add half of it (1/4 cup) pasta water to the pan with the butter sauce and bring to a simmer; cook for about 1 minute. Add the pasta, lemon juice and zest and toss until the pasta is completely coated in the sauce. Give it a taste and adjust the salt according to taste. I ended up adding a few pinches more of salt. Fold in the reserved tomatoes and shrimp.
SHRIMP SCAMPI WITH LEMON GARLIC SAUCE - JESSICA GAVIN
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4.1/5 (38)Calories 194 per servingCategory Entree
- Once the butter is melted add shallots, garlic, and red pepper flakes. Stir and cook until shallots are tender and garlic is fragrant but not browned, 2 minutes.
- Add shrimp to the pan in one layer, turn heat up to medium. Cook for 2 minutes, not moving the shrimp.
SHRIMP SCAMPI WITH TOMATOES, CORN, AND FRESH BASIL - FINE ...
From finefoodsblog.com
4.3/5 (6)Total Time 50 minsCategory Main CourseCalories 468 per serving
- Add 1 tbsp olive oil to a non reactive bowl. Grate in one clove of the garlic and 1 tsp salt and mix together. Add the shrimp and toss to coat. Place in the fridge for at least 30 minutes and no more than one hour.
- Be sure to have all of your remaining ingredients prepped and handy, because this part goes really fast.
SHRIMP SCAMPI - JO COOKS
From jocooks.com
4.6/5 (32)Calories 532 per servingCategory Main Course
- In a large skillet, fry the bacon until crisp. Transfer the bacon to a plate lined with paper towels. Drain the fat.
- Add the butter to the skillet and melt. Stir in the onion and garlic and cook for about 3 to 5 minutes until the onion is soft and translucent.
- Stir in the white wine, hot sauce, lemon juice, salt and pepper. Add the shrimp and cook for a couple minutes until the shrimp is no longer pink turning the shrimp half way so that it cooks on both sides.
SHRIMP SCAMPI PASTA WITH SUN-DRIED TOMATOES - JULIA'S ALBUM
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4.8/5 (4)Total Time 30 minsCategory Main CourseCalories 448 per serving
- Cook shrimp, seasoned generously with salt and pepper flakes, in a large skillet on medium-high heat in 1 tablespoon olive oil from sun-dried tomatoes, for 3 minutes, flipping once, until pink.
- Add chicken stock (or chicken stock and wine) to the skillet, gently bring to boil, reduce to simmer until the mixture thickens a bit.
- Cook pasta, drain. Add cooked pasta to the skillet with the sauce, mix to coat. Add more chicken stock (or pasta water), if needed. Taste, and season with more salt, if needed.
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