Walleys Shrimp Scampi Recipes

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WALLEY'S SHRIMP SCAMPI



Walley's Shrimp Scampi image

Make and share this Walley's Shrimp Scampi recipe from Food.com.

Provided by Walley

Categories     Spaghetti

Time 45m

Yield 4 plates, 4 serving(s)

Number Of Ingredients 10

30 large shrimp, peeled and deveined (16-20count)
2 teaspoons olive oil
2 teaspoons cajun-louisiana seasoning blend, Essence
1/4 cup unsalted butter
6 garlic cloves, minced
2 shallots, finely diced
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/2 lb linguine, cooked
1/2 cup scallion, chopped

Steps:

  • Toss the shrimp in a medium bowl with the Essence.
  • Place the olive oil and 2 tablespoons of the butter in a large skillet over high heat.
  • Add garlic and shallot and sauté for 1 minute.
  • Add shrimp and sauté for 2 minutes or until the shrimp is just cooked through.
  • Add the wine, lemon juice, and remaining 2 tablespoons of the butter to the skillet and cook for 1 1/2 minutes.
  • Add the pasta and toss until noodles are coated with sauce.
  • Garnish with scallion.
  • Serve immediately.

Nutrition Facts : Calories 410.4, Fat 15.2, SaturatedFat 7.8, Cholesterol 87.2, Sodium 265.3, Carbohydrate 48.9, Fiber 2.3, Sugar 2.5, Protein 14.5

SHRIMP SCAMPI THREE WAYS



Shrimp Scampi Three Ways image

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

1 pound large shrimp, peeled and deveined
4 teaspoons minced garlic
Kosher salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
Pinch of red-pepper flakes
1/2 cup dry white wine
1/4 cup Quick, Concentrated Shrimp Stock (optional)
1 tablespoon fresh lemon juice, plus more for serving (optional)
3 tablespoons cold unsalted butter
1/4 cup chopped fresh parsley

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.

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