Sicilian Shrimp Scampi Recipes

SHRIMP SCAMPI OVER PASTA

Steps:

• Serve and enjoy.

THE BEST SHRIMP SCAMPI

Steps:

• Heat a large nonstick skillet over medium heat. Pat the shrimp dry with paper towels and sprinkle with salt and pepper.
• Melt 2 tablespoons of the butter in the skillet. Add half the shrimp and cook until golden pink, about 2 minutes per side. Transfer the shrimp to a bowl. Melt another tablespoon of the butter in the skillet and cook the remaining shrimp.
• Return the skillet to medium heat. Add 1 tablespoon of the butter and let it melt. Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
• Stir in the wine and lemon juice. Increase the heat to high and boil the liquid until it thickens slightly, about 1 minute. Remove the skillet from the heat and stir in the remaining 2 tablespoons butter and the parsley. Add the shrimp back to the skillet and toss to coat with the sauce. Transfer to a serving dish and top with more chopped parsley. Serve with crusty bread or pasta.

CLASSIC SHRIMP SCAMPI

Steps:

• Melt 1 1/2 teaspoons butter in a small skillet over medium-high heat, then add the panko and cook, stirring constantly, until the breadcrumbs are golden and toasty-scented, about 2 minutes. Set aside.
• Sprinkle the shrimp on both sides with salt. Heat a large skillet over medium-high heat and add the canola oil. When the oil begins to smoke lightly, quickly arrange the shrimp in a single layer, with a little space between each. Brown the shrimp on their first sides, adding a couple of pieces of the butter around the shrimp to add flavor as they brown, 1 to 2 minutes. Turn the shrimp on their second sides and brown, 1 to 2 minutes. Quickly transfer the shrimp to a plate.
• Return the skillet to medium heat. Add the remaining butter and the garlic to the skillet. Press the garlic into the melting butter to break up any clumps. Add the wine and stir up the brown bits in the bottom of the skillet. Add the Worcestershire, hot sauce and lemon zest. Simmer until the garlic softens and the wine reduces down to a lush sauce, 3 to 5 minutes. Add the parsley and squeeze the juice from half a lemon into the sauce.
• Return the shrimp to the skillet and sprinkle with the red pepper flakes. Toss the shrimp in the sauce to coat well. Remove the skillet from the heat. Sprinkle the shrimp with some more lemon juice and the toasted panko and transfer to a platter.
• Serve with crusty bread, if using.

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.

CLASSIC SHRIMP SCAMPI

Steps:

• In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
• Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.

SHRIMP SCAMPI

Steps:

• In a 10-in. ovenproof skillet, saute garlic in butter and oil until fragrant. Add the shrimp, lemon juice, pepper and oregano; cook and stir until shrimp turn pink. Sprinkle with cheese, bread crumbs and parsley. , Broil 6 in. from the heat for 2-3 minutes or until topping is golden brown. Serve with pasta.

ASIAN-STYLE SHRIMP SCAMPI

Steps:

• Bring a large saucepan of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, heat peanut oil in a large skillet over medium-high heat. Sear shrimp until starting to firm up, about 2 minutes per side. Remove shrimp to a plate.
• Add sherry, sesame oil, garlic, and ginger paste to the skillet. Cook until fragrant, about 2 minutes. Add broth, soy sauce, and sriracha. Cook for 4 minutes. Add butter and let melt, about 1 minute.
• Return shrimp to the skillet and cook for 4 minutes. Remove from heat and stir in lime juice.
• Drain spaghetti and divide among 4 serving dishes. Evenly distribute sauce from the skillet and place 4 shrimp on each dish. Garnish with green onions and sesame seeds.

SICILIAN SHRIMP SCAMPI

Steps:

• Combine flour and water in small bowl stirring to make a smooth paste then set aside.
• In heavy saute pan add olive oil and heat over medium heat.
• Add onion and garlic and saute for 3 minutes.
• Add shrimp and saute for 4 minutes.
• Remove shrimp with a slotted spoon and set aside.
• Add lemon juice and white wine to saute pan and simmer for 3 minutes.
• Add flour mixture very slowly to wine and lemon juice whisking constantly to incorporate.
• Whisk until smooth and simmer for 2 minutes until thickened.
• Pour heavy cream slowly into saute pan again whisking constantly to incorporate.
• Add cheeses and remaining seasonings stirring until cheese is completely melted.
• Add shrimp and cook for an additional 1 to 2 minutes.
• Serve over pasta or garlic bread and garnish with diced tomatoes and green onions.

SICILIAN SCAMPI (OLIVE GARDEN STYLE)

Steps:

• Cut the loaf of bread on an angle, half an inch thick, at least 35 slices.
• Arrange 5 slices on serving plates so they face in like flower petals.
• (You can toast the slices if you like) Heat the butter in a large skillet until it's bubbling lightly.
• Add the garlic and the WHITE of the onions and cook for a minute.
• Add shrimp and cook until it's just done.
• Place a piece of shrimp on the bread closest to the center of the circle, any extra I put in the space left in the center.
• Add the wine and olives to the remaining garlic butter in the skillet and cook until it's lightly boiling.
• About 2 minutes.
• Spoon sauce over the shrimp and bread.
• Garnish with the tomatoes and the GREEN of the green onions.
• Serve with napkins and eat with your fingers.