SCALLOP SCAMPI
Scallops swap in for shrimp in this quick and easy scampi made with butter, garlic, lemon and parsley.
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions for al dente. Reserve 1/2 cup of the cooking water, then drain the pasta.
- Heat the oil in a large skillet over medium-high heat. Sprinkle the scallops with salt and pepper. Add the scallops to the skillet, raise the heat to high and sear until golden brown and just firm, 1 to 2 minutes per side; transfer to a plate.
- Return the skillet to medium-high heat, add the butter and garlic and cook, stirring constantly, until the garlic is lightly toasted, 2 to 3 minutes. Add the lemon juice and season with salt and pepper. Add the cooked pasta and parsley to the skillet and toss to combine. Add a little of the reserved pasta cooking water to help thin out the sauce so it evenly coats the pasta. Divide the pasta evenly into bowls and top each with some scallops.
SCAMPI ON COUSCOUS
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large pot, heat 1/4 cup olive oil. When almost smoking, add onion, carrot and 1 clove smashed garlic and saute until vegetables are soft, about 5 minutes. Add the canned tomatoes and their juice, clam juice and white wine. Bring to a boil and simmer on medium heat for 10 minutes, uncovered. Remove from heat and allow to cool slightly. Carefully pour tomato mixture in the bowl of a food processor and puree. Add a couple of tablespoons of water if needed - you want to end up with a broth. Check for seasoning.
- Return broth to the pot. Add 1 cup of water and 2 tablespoons extra-virgin olive oil and bring to a boil. Reduce heat and add 2 cups couscous. Cover pot and remove from heat. Let rest for 10 minutes, allowing the couscous to absorb all the liquid. Fluff with a fork and season with salt and pepper.
- In a large skillet, add the remaining 1/4 cup oil and the 2 cloves of minced garlic. Heat the oil, making sure not to burn the garlic. When the oil is hot, add the shrimp and stirring occasionally, cook the shrimp until they start to turn pink, about 5 minutes. Be careful not to overcook the shrimp or they will become tough. Remove from heat and add the lemon juice, red pepper and chopped parsley. Check for seasoning.
- To serve, mound the couscous in the center of a platter and top with the shrimp.
CREAMY SHRIMP SCAMPI WITH HALF-AND-HALF
Dinner doesn't have to take forever--prove it with this fast and delicious shrimp scampi recipe.
Provided by thedailygourmet
Categories Main Dish Recipes Seafood Main Dish Recipes Shrimp Shrimp Scampi
Time 20m
Yield 2
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 8 minutes.
- While pasta cooks, melt 2 tablespoons butter in a skillet over medium heat. Add garlic and cook until fragrant and lightly browned, about 1 minute. Add shrimp and cook until tails start curling in, about 2 minutes per side. Add remaining butter, Pinot Grigio, lemon juice, half-and-half, and Parmesan cheese. Stir to incorporate.
- Drain linguine and divide noodles between 2 bowls. Serve shrimp mixture on top and garnish with parsley.
Nutrition Facts : Calories 1175.1 calories, Carbohydrate 106.9 g, Cholesterol 405.5 mg, Fat 57.2 g, Fiber 4.7 g, Protein 59 g, SaturatedFat 24.9 g, Sodium 959.4 mg, Sugar 4.3 g
CLASSIC SHRIMP SCAMPI
America can't seem to get enough of shrimp scampi: It's one of the 10 most-searched recipes on FoodNetwork.com during the summer (more popular than burgers!) and #shrimpscampi has more than 134,000 posts on Instagram. What's the excitement all about? Do we love shrimp scampi because it's simple but seemingly fancy? Or because it's done in 30 minutes? Or because we just can't resist a buttery wine sauce? All of the above!
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs. Reserve 1 cup cooking water, then drain.
- Meanwhile, season the shrimp with salt. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, 30 seconds to 1 minute. Add the shrimp and cook, stirring occasionally, until pink and just cooked through, 1 to 2 minutes per side. Remove the shrimp to a plate. Add the wine and lemon juice to the skillet and simmer until slightly reduced, 2 minutes.
- Return the shrimp and any juices from the plate to the skillet along with the linguine, butter and 1/2 cup of the reserved cooking water. Continue to cook, tossing, until the butter is melted and the shrimp is hot, about 2 minutes, adding more of the reserved cooking water as needed. Season with salt; stir in the parsley. Serve with lemon wedges.
CRAB LEG SCAMPI
Provided by Robert Irvine : Food Network
Categories main-dish
Time 25m
Yield 5 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Make the compound butter by mixing 1 stick of the softened butter with the minced garlic and 1/4 cup of the chopped parsley. Set aside.
- To make the butter sauce, squeeze the juice of 2 of the lemons into a shallow saucepan. Reduce by half over medium heat, then whisk in the remaining stick of butter until emulsified.
- Spread a thin layer of the compound butter on each side of the bread slices. Put the bread on a large baking sheet in a single layer and toast until golden brown.
- Meanwhile, heat a saute pan to medium heat and add the grapeseed oil. Add the sliced garlic and sweat. Add the chile flakes and cook for 20 seconds. Deglaze with the wine and reduce by about 10 percent. Add the remaining compound butter followed by the snow crab legs. Saute until the crab legs are warm, 1 minute, and then finish with the butter sauce, tossing together for a few minutes until combined.
- Cut the remaining 2 lemons into wedges. Serve the crab legs with the toasted bread and lemon wedges on the side. Garnish with the rest of the chopped parsley.
CALIFORNIA SCAMPI
Make and share this California Scampi recipe from Food.com.
Provided by Dancer
Categories Lobster
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter and oil together in sauté pan.
- Add garlic, sauté for one minute, and add shrimp.
- Sauté for one minute, add wine, lemon juice, salt, and pepper.
- Sauté quickly while sauce reduces and shrimp turns pink.
- Do not overcook.
- Sprinkle with parsley before serving.
- Serve with sauce over noodles or rice.
- Garnish with lemon wedges.
SHRIMP SCAMPI ZOODLES
Provided by Valerie Bertinelli
Categories main-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Grate 3 of the garlic cloves and add to a large mixing bowl. Add the shrimp, 2 tablespoons of olive oil, lemon zest, 1 teaspoon kosher salt and 1/2 teaspoon red pepper flakes. Whisk to combine. Slice the remaining 3 cloves of garlic and set aside.
- Thinly slice the remaining garlic cloves.
- Heat a large high-sided skillet over medium-high heat. Add 3 tablespoons of unsalted butter. Once the butter melts add the shrimp and cook, stirring occasionally, until the shrimp is pink and cooked through, about 4 minutes. Remove the shrimp to a plate.
- Turn the heat down to medium-low and add the remaining 2 tablespoons of butter and 2 tablespoons of olive oil. Once the butter melts, add the shallot and sliced garlic. Cook, stirring, until the shallots are slightly soft and the garlic is fragrant, about 2 minutes.
- Add the white wine, lemon juice, and 1/2 teaspoon chili flakes. Deglaze the pan, scraping up any brown bits that have formed on the bottom of the pan. Cook until the harsh alcohol smell burns off and the liquid is slightly reduced, about 2 minutes.
- Next, add the zoodles and 1/2 teaspoon salt. Cook, stirring occasionally, until the zoodles are slightly softened but still have some bite, 5 to 7 minutes.
- Add the shrimp back into the pan and toss to combine. Turn off the heat and add the chopped chives and parsley. Serve immediately.
SUMMER BAY SCALLOPS SCAMPI
You could also use small shrimp or lump crab meat for this easy pasta dish. Use more crushed red chili if a you like more heat.
Provided by erinsky
Categories European
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl cover sundried tomatoes with boiling water. Set aside and allow to steep for 30 minutes until tomatoes are softened.
- Note: If you use oil packed tomatoes omit this step and increase the amount to one cup.
- In the meantime, cook angel hair according to package directions, drain, and toss with a little olive oil.
- Rinse and pat dry scallops. Season with salt and pepper.
- When tomatoes are softened, squeeze out water and roughly chop.
- In a large skillet heat 1/4 cup of butter and the olive oil on medium high heat until the butter foams.
- Add scallops to the pan and cook 2 minutes until slightly brown on the edges. Stir and cook another 1 minute or until opaque. Remove from the hot oil and set aside.
- Add to pan the garlic, chili, and sundried tomatoes and cook until garlic is blonde, about 2 minutes.
- Add white wine and last 1/4 cup butter to the garlic mixture and bring to a boil. Turn down the heat and simmer for 5 minutes.
- Add back to the sauce the scallops and any juices and the fresh herbs.
- Toss with the pasta and top with parmesan cheese.
SAN FRANCISCO SHRIMP SCAMPI
From "San Francisco a la Carte", this shrimp scampi is delicious, flavored with olive oil, garlic, lemon, parsley, capers, vermouth and Parmesan cheese. You whip the sauce up in the blender and this takes no time at all but tastes like you went to a lot of trouble. This does need to marinate for one hour so allow time for that...but otherwise it's almost a joke how easy (and yet tasty) this is. Serve over rice or noodles or alongside couscous with plenty of crusty bread to soak up the sauce.
Provided by Epi Curious
Categories < 30 Mins
Time 17m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine butter, oil, vermouth, garlic, salt, white pepper, Accent, lemon juice and parsley in blender. Cover and blend on high speed for 10 seconds.
- Arrange shrimp in a shallow baking dish. Pour the marinade over and let stand at room temperature for one hour.
- Sprinkle scallions, cheese and capers on top. Place in a preheated broiler 3 to 4 inches from heat for 5 minutes; turn and broil 1 to 2 more minutes.
Nutrition Facts : Calories 927.3, Fat 78.8, SaturatedFat 34.7, Cholesterol 473.1, Sodium 1408.3, Carbohydrate 6.1, Fiber 0.6, Sugar 0.9, Protein 49.6
SHRIMP SCAMPI PIZZA (CALIFORNIA PIZZA KITCHEN)
This is a fun way to eat shrimp scampi, from the The California Pizza Kitchen Cookbook. Prep time does not include time to make dough (a nice sturdy pizza dough is good for this - one that can hold up to being coated with a butter sauce without going limp and spilling the shrimp!)
Provided by pattikay in L.A.
Categories European
Time 1h15m
Yield 1 pizza
Number Of Ingredients 17
Steps:
- garlic shallot butter:.
- melt 1 T butter in a nonstick pan over medium high heat.
- add shallot, garlic and thyme.
- cook, stirring, till mixture is reduced to about 1/2 cup (toward end of reduction, reduce heat to low and stir frequently).
- remove the pan from burner, quickly and thoroughly whisk in remaining 4 T butter.
- roasted garlic:.
- preheat oven to 325.
- coat the coarsely chopped garlic with oil.
- spread the pieces of garlic over the surface of a glass casserole or sheet pan.
- roast in the preheated oven for 25-30 minutes, until the edges of the garlic begin to brown.
- remove the garlic from the oven.
- scrape up the garlic and redistribute it in a single layer to provde even browning.
- return the garlic to oven for another 15 minutes.
- remove from the oven when it is uniformly golden brown. set aside.
- to make pizza:.
- preheat oven to 425.
- prepare dough.
- use a large spoon to spread garlic shallot butter over surface of the crust, within the rim.
- spread mozzarella over the butter sauce.
- evenly distribute the onions and roasted garlic over the cheese.
- place shrimp, skin side up evenly over the cheese and toppings.
- transfer pizza to preheated oven, bake till crust is crispy and golden and the cheese at the center is bubbly, about 15 minutes.
- the shrimp should be opaque and cooked through.
- when pizza is fully cooked, carefully remove from the oven, sprinkle oregano and parsley over the cheese.
- slice and serve.
Nutrition Facts : Calories 1318.6, Fat 99.2, SaturatedFat 59.2, Cholesterol 394.8, Sodium 2206.4, Carbohydrate 39.2, Fiber 2.6, Sugar 4.8, Protein 58.2
MEDITERRANEAN SCAMPI
Who does not like Scampi. You have had Scampi the usual method, with loads of garlic and extra virgin olive oil... Now have Scampi my Med-way, and you won't go back.... Have plenty of baguette to soak up all the sauce... So good, you will be sorry when it is all gone. Winning Recipe Entry, RSC#7.
Provided by TOOLBELT DIVA
Categories European
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet or deep fast fry pan, melt butter; be careful it does not burn.
- Saute the garlic; when golden in color, remove from heat and set aside for later use.
- Add onions, saute until just softened; remove from heat and set aside for later use.
- Add plum tomatoes with their juice; lemon juice, white wine; bring to a boil.
- Add onion and garlic which you had set aside.
- Add roasted red bell peppers.
- Turn down heat and allow liquid to reduce.
- Add fresh herbs (parsley, oregano, basil).
- Add shrimp and steam until pink.
- Add capers and olives; allowing them to warm through.
- Turn out onto a warm platter or serving bowl -- garnish with lemon wedges, and serve while hot.
- Serves 4 - 6 comfortably; cook time - approximately 45 minutes, including peeling and chopping.
Nutrition Facts : Calories 511.5, Fat 28.2, SaturatedFat 15.2, Cholesterol 347.5, Sodium 1713.9, Carbohydrate 26.1, Fiber 7.2, Sugar 8.2, Protein 36.6
HAWAIIAN GARLIC SHRIMP SCAMPI
I've received a bunch of requests to make this, and after tasting it, I understand why. If you're a garlic lover, you're going to want to pull out your bucket list and add this recipe to it. I absolutely love this, and I think you will too. Serve over white rice with fresh lemon wedges.
Provided by Chef John
Categories Main Dish Recipes Seafood Main Dish Recipes Shrimp 100+ Shrimp Scampi Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Separate garlic cloves into a bowl and place another bowl on top. Shake until all of the peels are knocked off the cloves, about 30 seconds, being careful not to shake too hard. Chop peeled cloves into relatively small pieces.
- Melt butter in a saute pan over medium heat and add chopped garlic. Cook, stirring occasionally, until golden brown, 2 to 3 minutes. Transfer the garlic and butter into a small bowl and reserve.
- Pat thawed shrimp dry with paper towels and add to a large mixing bowl.
- Combine rice flour, paprika, cayenne, and salt in a small bowl. Sprinkle over the shrimp and use a large spoon or spatula to toss until completely coated.
- Heat olive oil in a nonstick skillet over medium-high heat. Add some shrimp in a single layer and cook until browned and just barely cooked through, 2 to 3 minutes per side. Add some garlic butter and cook for another 30 seconds. Repeat with remaining shrimp and garlic butter. Serve immediately.
Nutrition Facts : Calories 294.4 calories, Carbohydrate 9.8 g, Cholesterol 203.1 mg, Fat 19.7 g, Fiber 1.2 g, Protein 20.1 g, SaturatedFat 8.6 g, Sodium 923 mg, Sugar 0.4 g
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