RIBBONY SHRIMP AND PASTA SCAMPI
Medium-size shrimp are the perfect size for a twirl of spaghetti shot through with ribbons of squash. Have vegetarians at the table? Omit the shrimp, double the tomatoes and serve with a spoonful of part-skim ricotta cheese on top.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions for al dente.
- While the pasta cooks, trim the top and bottom off of each squash. Peel the squash in ribbons into a colander, using a vegetable peeler, turning the squash as you peel. Stop peeling the squash when you only have the center core of seeds left. Discard the core and seeds.
- Reserve 1/4 cup of the pasta water, and then drain the pasta over the squash ribbons. Put in a medium bowl and toss to evenly distribute the pasta with the squash ribbons.
- Toss the shrimp with 1/2 teaspoon kosher salt and some pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the shrimp, spread into a single layer and cook without stirring, until just turning pink around the edges, about 2 minutes. Stir the shrimp, add the tomatoes, garlic and pepper flakes and continue to cook until the tomatoes have softened and the garlic has toasted, about 1 minute. Add the pasta and squash ribbons, broth and the remaining 1 tablespoon olive oil. Cook, tossing, until warmed through and most of the liquid has been absorbed. Add the pasta water a bit at a time, if needed, if the noodles seem dry.
- Season with additional salt and pepper. Divide among 4 bowls and top with the chives.
SHRIMP SCAMPI WITH PASTA
Well-rounded seafood and pasta dish. Good with any pasta; angel hair is less filling.
Provided by JustJen
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 511.4 calories, Carbohydrate 57.5 g, Cholesterol 135.4 mg, Fat 19.4 g, Fiber 3.5 g, Protein 21.9 g, SaturatedFat 6.6 g, Sodium 260 mg, Sugar 1 g
SHRIMP SCAMPI WITH ZUCCHINI NOODLES
This is a great delicious alternative to the traditional dish with real pasta loaded with flour and carbs. If you've never had zucchini noodles, they are delicious and nutritious! This will please even the pickiest eaters in your house
Provided by fitnessculinary
Categories < 30 Mins
Time 28m
Yield 1 serving(s)
Number Of Ingredients 12
Steps:
- Zucchini Noodles (spaghetti).
- There are 3 methods you can use.
- If you have a mandolin, adjust to julienne setting and CAREFULLY slice zucchini into strips.
- There are vegetable "julienne" peelers which do an EXCELLENT job of doing this and can be found in just about any kitchen supply store nowadays.
- If you are handy with a knife, you can slice them by hand, but this is very labor and time intensive.
- * We recommend getting the vegetable "julienne" peeler. It is safe and effective.
- Making the scampi:.
- In medium hot large sauté pan, add oil, garlic, onion, and red pepper flakes until translucent (about 1 minute).
- Add shrimp and cook JUST until turning pink (2-3 minutes) remove from pan and reserve on plate.
- * Don't worry, they will finish cooking later.
- Add wine and lemon juice and reduce for 2-3 minutes.
- Add zucchini noodles and shrimp back to pan and toss carefully for another 2-3 minutes.
- Add the tomato and herbs and season with salt and pepper to taste.
- Serve immediatel.
Nutrition Facts : Calories 743.3, Fat 56.2, SaturatedFat 7.7, Cholesterol 181.4, Sodium 832.6, Carbohydrate 18.9, Fiber 3, Sugar 6.5, Protein 23.4
SHRIMP WITH ZUCCHINI NOODLES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the butter with the olive oil in a large skillet over a medium heat. When the butter has melted, add the shrimp, onion, garlic, chile flakes, salt and pepper, then cook until the onions are translucent and the shrimp are opaque, 2 to 3 minutes. Add the white wine, then allow it to boil and reduce slightly, 1 to 2 minutes.
- Add the zucchini noodles to the skillet. Cook until the zucchini is tender, about 2 more minutes. Add the tomatoes and lemon zest to the skillet, then toss to combine. Sprinkle over the Parmesan and garnish with the basil leaves. Remove the smashed garlic cloves and serve straight from the skillet.
ZUCCHINI NOODLE SHRIMP SCAMPI
We love shrimp scampi, but have decided to cut back where we can on heavy carbs. This is the perfect solution! I will be swapping out pasta for veggie noodles quite frequently now!
Provided by MCabrera75
Categories Main Dish Recipes Seafood Main Dish Recipes Shrimp 100+ Shrimp Scampi Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Make zucchini noodles using a spiralizer or julienne peeler.
- Melt butter in a large skillet over medium-high heat. Pour in olive oil. Add shallot; cook and stir until tender, 4 to 5 minutes. Add minced garlic; cook until golden, about 2 minutes. Stir in wine and lemon juice; cook until sauce is reduced by almost half, about 3 minutes. Add shrimp, salt, and black pepper. Cook until shrimp turn pink, 2 to 3 minutes. Transfer shrimp to serving plate.
- Stir zucchini noodles into skillet. Season with salt and black pepper. Cook until noodles are tender, 4 to 6 minutes. Return shrimp to the skillet. Stir in parsley and Parmesan cheese before serving.
Nutrition Facts : Calories 324.6 calories, Carbohydrate 9.3 g, Cholesterol 205.3 mg, Fat 20.3 g, Fiber 2.1 g, Protein 22.1 g, SaturatedFat 9 g, Sodium 298.3 mg, Sugar 3.7 g
SHRIMP SCAMPI WITH SPAGHETTI AND ZUCCHINI
You can mix the zucchini and shrimp together if you want before serving. I like the difference in the textures when you look at it but it is not necessary. Enjoy
Provided by TishT
Categories Spaghetti
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Clean shrimp and pat them dry.
- Set aside.
- Melt the margarine in a skillet over medium heat.
- Stir in the green onion, olive oil, garlic, lemon juice, and salt, and cook until bubbly.
- Add the shrimp and cook, stirring constantly, until the shrimp turn pink, about 2 minutes.
- Stir in the parsley, lemon zest and tabasco.
- Remove the shrimp with a slotted spoon to a bowl.
- Add the zucchini and stir fry over heat until tender, about 2 minutes.
- Serve about 1/2 cup of zucchini, 1/2 cup of shrimp over the spaghetti.
- Garnish with lemon wedges if desired.
- Serve.
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EASY SHRIMP SCAMPI WITH ZUCCHINI NOODLES RECIPE
From eatingwell.com
5/5 (4)Total Time 15 minsCategory Healthy Zucchini Noodle RecipesCalories 349 per serving
- Heat butter and 1 tablespoon of the oil in a large skillet over medium-high until butter melts, about 1 minute. Add shallot; cook, stirring occasionally, until softened, about 3 minutes. Add garlic; cook, stirring constantly, 1 minute. Add wine and stock; cook, undisturbed, until liquid reduces by half, about 2 minutes. Add shrimp, pepper, and 1/2 teaspoon of the salt; cook until shrimp are just cooked through, about 3 minutes, turning shrimp once halfway through cook time. Transfer shrimp to a plate and set aside. (Reserve shallot sauce in skillet.)
- Add tomatoes and remaining 2 tablespoons oil to skillet. Cook over medium-high, undisturbed, until tomatoes just soften, about 1 minute. Add zucchini and remaining 3/8 teaspoon salt; toss to combine. Return shrimp to skillet; cook, stirring constantly, until mixture is heated through, about 1 minute. Remove from heat; add 2 tablespoons of the Parmesan and toss to combine. Divide mixture evenly among 4 bowls; sprinkle with parsley and remaining 2 tablespoons Parmesan. Serve immediately.
SKINNY SHRIMP SCAMPI WITH ZUCCHINI NOODLES RECIPE
From justataste.com
5/5 (26)Total Time 30 minsCategory Main CourseCalories 209 per serving
- Place a large sauté pan over medium-low heat. Add the olive oil and heat it for 1 minute. Add the garlic and crushed red pepper flakes and cook them for 1 minute, stirring constantly.
- Add the shrimp to the pan and cook them, stirring as needed, until they are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with salt and pepper and then using a slotted spoon, transfer them to a bowl, leaving any liquid in the pan.
- Increase the heat to medium. Add the white wine and lemon juice to the pan. Using a wooden spoon, scrape any brown bits from the bottom of the pan, cooking the wine and lemon juice for 2 minutes. Add the zucchini noodles and cook, stirring occasionally, for 2 minutes. Return the shrimp to the pan and toss to combine. Season with salt and pepper, garnish with parsley and serve immediately.
HEALTHY SHRIMP SCAMPI {MADE WITH ZUCCHINI NOODLES!}
From wellplated.com
4.9/5 (85)Calories 224 per servingCategory Main Course
- Heat the butter and olive oil in a large skillet over medium-low heat. Add the shallot and cook until beginning to soften, about 3 minutes. Add the garlic and cook 30 seconds. Add the shrimp, salt, red pepper flakes, and black pepper. Sauté for 3 minutes, until the shrimp are beginning to cook but are still somewhat translucent.
- Add the chicken broth, lemon zest, and lemon juice. Bring to a boil and cook for 1 minute, just until the shrimp are completely opaque and cooked through. Stir in the zucchini noodles and parsley. Toss the noodles with the shrimp so that they are coated with the garlic-lemon sauce and heat just until warmed through. (Do not overcook or the zucchini noodles will become mushy.) Sprinkle with parsley and Parmesan. Serve warm.
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