Franks Spicy Shrimp Scampi Food

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SPICY SHRIMP SCAMPI



Spicy Shrimp Scampi image

I love this recipe! I find myself falling back on this a lot when I have very little time and want something delicious and yummy! Oh and FAST!

Provided by Mamas Kitchen Hope

Categories     Very Low Carbs

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 9

1 lb shrimp, cleaned and deveined
1 cup white wine
1/2 cup butter
1/4 cup extra virgin olive oil
4 tablespoons garlic, minced
2 green onions, chopped (optional)
1/2 teaspoon red pepper flakes or 1/4 teaspoon cayenne pepper, to taste
fresh parsley, chopped
lemon wedge

Steps:

  • Add wine, butter, garlic, oil and pepper flakes to a baking dish and bake at 350 for 7 minutes.
  • Add shrimp and cook until shrimp turns pink.
  • Garnish as desired.
  • Wonderful over pasta!

SICILIAN SHRIMP SCAMPI



Sicilian Shrimp Scampi image

I got this recipe from the CopyKat website. It purports to be from The Olive Garden restaurant. I cannot attest to that fact, but I can attest to it being a deliciously creamy/cheesy/lemony-tart dish. I did change the cooking procedure a bit and added just a little bit of additional seasonings. You can serve it over toasted garlic bread slices or pasta. The cheese does need to be finely grated so I used the smallest hole on my box grater to grate the Asiago and I ran the grated Mozzarella through my food processor. A co-worker even suggested serving it over baked or broiled fish.

Provided by Luby Luby Luby

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 18

1 lb shrimp, peeled and deveined (medium size)
1/8 cup olive oil
2 tablespoons olive oil
4 tablespoons onions, finely minced
3 teaspoons garlic, minced
1 cup dry white wine
2 tablespoons flour
2 tablespoons water
4 tablespoons lemon juice, freshly squeezed
1/4 teaspoon salt
1/8 teaspoon ground cayenne pepper
1/4 teaspoon white pepper
1 cup heavy cream
1 cup asiago cheese, finely grated
1/2 cup mozzarella cheese, finely grated
1 cup tomatoes, diced
4 tablespoons green onions, diced
cooked pasta or toasted garlic bread

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.

SCAMPI



Scampi image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 12

1 cup breadcrumbs
4 tablespoons minced garlic
4 tablespoons extra-virgin olive oil
5 tablespoons unsalted butter
10 jumbo shrimp, cleaned and butterflied
Kosher salt and freshly cracked black pepper
3/4 cup white wine
2 teaspoons Worcestershire sauce
1 lemon, zested and juiced
Cooked pasta, for serving, optional
2 tablespoons minced fresh parsley
Garlic bread, for serving, optional

Steps:

  • Put the breadcrumbs in a skillet over medium heat with 2 tablespoons of the garlic and 2 tablespoons of the oil. Cook, stirring, until the crumbs are toasted and caramelized, 5 to 8 minutes. Set aside.
  • In a saute pan large enough to comfortably fit the shrimp in 1 layer, heat 1 tablespoon of the butter and the remaining 2 tablespoons oil over medium-high heat. Season the shrimp with salt and pepper. Add the shrimp to the pan and cook, without moving the shrimp, until caramelized on one side, about 3 minutes. Flip the shrimp over and cook for another 2 minutes; remove from the pan.
  • Return the pan to medium-high heat, add the white wine and remaining 2 tablespoons garlic and cook for 1 minute. Return the shrimp to the pan. Add the Worcestershire, lemon zest and juice and remaining 4 tablespoons butter. Cook, simmering, until the liquid thickens.
  • Add the pasta to the pan if using and additional salt if necessary. Transfer to serving bowls and top with the toasted breadcrumbs and parsley. Serve with garlic bread if desired.

SHEET PAN SHRIMP SCAMPI



Sheet Pan Shrimp Scampi image

A super quick, yet super delicious sheet pan supper. This oven baked shrimp scampi is served with garlic bread and cauliflower rice.

Provided by Jonathan Melendez

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

6 tablespoons unsalted butter, melted
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 teaspoons lemon zest
4 garlic cloves, minced
1 small baguette
3 tablespoons grated parmesan cheese
2 lbs large peeled deveined shrimp
1 (12 ounce) bag frozen cauliflower rice, thawed
2 tablespoons fresh parsley
1 lemon, sliced

Steps:

  • Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and set aside.
  • In a small saucepan, melt the butter over low heat. Stir in the salt, pepper flakes, lemon zest and garlic. Remove from heat and let cool slightly.
  • Cut the baguette to open it up and then cut each half in half. Place the four pieces onto on side of the baking sheet. Brush with a bit of that garlic butter mixture and then top with the parmesan.
  • In a large bowl, toss together the shrimp with the remaining garlic butter sauce. Pour out onto one side of the baking sheet.
  • Place the cauliflower rice in the middle of the baking sheet and season lightly with salt and pepper.
  • Roast until the shrimp is bright pink and the bread has slightly browned, about 12 to 15 minutes. Remove from the oven and garnish with parsley. Serve with lemon sliced.

CLASSIC SHRIMP SCAMPI



Classic Shrimp Scampi image

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

Kosher salt
12 ounces linguine
1 1/4 pounds large shrimp, peeled and deveined
1/3 cup extra-virgin olive oil
5 cloves garlic, minced
1/4 to 1/2 teaspoon red pepper flakes
1/3 cup dry white wine
Juice of 1/2 lemon, plus wedges for serving
4 tablespoons unsalted butter, cut into pieces
1/4 cup finely chopped fresh parsley

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.

THE BEST SHRIMP SCAMPI



The Best Shrimp Scampi image

A classic menu item from every great Italian-American restaurant, this shrimp scampi hits all the right notes - buttery, lemony, garlicky. We love it for its simplicity and balance of flavor (copious amounts of butter help, too!). But while it looks and tastes fancy, this dish is actually very easy to make. The white wine sauce gets a spicy finish from red pepper flakes, perfect for soaking up with good crusty bread or cooked pasta.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

1 1/2 pounds jumbo shrimp, peeled, deveined and tails on (see Cook's Note)
Kosher salt and freshly ground black pepper
6 tablespoons unsalted butter
1 tablespoon grated garlic (about 3 cloves)
1 teaspoon crushed red pepper flakes
1/3 cup dry white wine
2 tablespoons freshly squeezed lemon juice from about 1 lemon
1 tablespoon chopped flat-leaf parsley leaves, plus more for garnish
Crusty bread or pasta, for serving

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.

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