SHRIMP SCAMPI WITH YELLOW-SQUASH NOODLES
Yellow squash is transformed into sunny strands of "pasta" for this one-pan weeknight dinner. The shrimp is sautéed with butter, garlic, and red pepper flakes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium-high. Season shrimp with salt; add to skillet in a single layer. Cook, flipping once, until opaque, about 3 minutes; transfer to a plate.
- Reduce heat to medium; add butter, garlic, and red-pepper flakes to skillet. Cook, stirring, about 2 minutes.
- Add squash noodles; cook, stirring, until just tender, about 4 minutes. Remove from heat; add lemon juice, parsley, and shrimp. Season with salt. Toss to combine; serve.
GREEN & YELLOW SQUASH 'LINGUINI' W/ SHRIMP SCAMPI
Super light and deliciously satisfying, this creation totally hit the spot on a night I was craving pasta! The best part is? It's so light, feel free to go back for seconds, maybe even thirds! And Never fear, that "fat" is healthy fat (Monounsaturated fat aka MUFA) from the olive oil ;) The kind that's good for you!
Provided by esactress
Categories One Dish Meal
Time 22m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rinse and pat dry all zucchini and squash. Remove the ends. Over a large bowl, with a vegetable peeler, peel all zucchini and squash lengthwise into linguini/pappardelle-like strips. Continue to peel until you see seeds. Discard seeded cores of zucchini and squash.
- Finely mince the garlic cloves. Heat a large skillet over medium-high heat. Add 1 tablespoon of the olive oil. Once oil is heated, add the "linguini". Sauté for about 1 minute. Add half the minced garlic, generous amounts of salt and pepper, and sauté for 1 more minute, gently stirring/folding with tongs. Remove "linguini" from heat and reserve.
- To the same skillet, add the remaining 1 tablespoon of olive oil and heat. Add the remaining garlic and stir; do not burn garlic. When garlic is lightly toasted, add the shrimp, cooking for only 1 to 2 minutes, stirring occasionally. Add the white wine and let simmer for a few seconds.
- Before shrimp are completely pink, add the red pepper flakes, parsley, basil and lemon juice. Add the "linguini", more salt and pepper and the grated cheese. Toss to combine, about 1 to 2 minutes. Transfer to a large dish and serve sprinkled with additional grated cheese and lemon wedges.
SHRIMP SCAMPI WITH LINGUINI
Dine seaside tonight with Tyler Florence's Shrimp Scampi with Linguini recipe from Food Network: Lemon, garlic and white wine meet hearty shrimp and pasta.
Provided by Tyler Florence
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.
- Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.
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.
SCRUMPTIOUS SHRIMP SCAMPI LINGUINE
I've been buying a well known frozen dinner bag that's absolutely fantastic, but rather expensive. So I checked the ingredients, searched scampi recipes online, and decided to create my own by adding, subtracting, and tweaking all of them. This is my first!!
Provided by misteme
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Reserve 1 cup of the linguine cooking water, and drain pasta well in a colander set in the sink.
- Melt 2 tablespoons of butter and 1 1/2 tablespoon of olive oil together in a large skillet over medium heat, and cook and stir the red and yellow bell pepper and garlic until the peppers have softened, about 10 minutes. Stir in the shrimp, and cook and stir until the shrimp are opaque and pink, about 5 minutes. Remove the shrimp to a bowl and set aside, leaving the peppers and garlic in the skillet.
- Stir the wine, lemon juice, and clam juice into the skillet, and bring to a boil over medium heat. Mix in 2 more tablespoons of butter and 1 1/2 tablespoons of olive oil, and return the shrimp to the skillet. Stir in reserved pasta cooking water, cream, red pepper flakes, parsley, and sea salt. Add the cooked linguine, and toss lightly with the shrimp and sauce in the skillet. Simmer the mixture over medium-low heat for 5 minutes to let the pasta absorb some of the sauce, and serve hot.
Nutrition Facts : Calories 573.4 calories, Carbohydrate 58 g, Cholesterol 283.2 mg, Fat 19.6 g, Fiber 3.1 g, Protein 38.1 g, SaturatedFat 7.7 g, Sodium 672.5 mg, Sugar 3.6 g
SHEET PAN SHRIMP SCAMPI
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
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.
SHRIMP SCAMPI
These are delicious by them self or served with linguini pasta. Prep does not include peeling & devining shrimp
Provided by Barb G.
Categories European
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degree.
- Place shrimp, wine, melted butter and garlic into casserole dish, Sprinkle with Bread crumbs.
- Bake 7 to 10 minutes, Be careful not to over cook the shrimp.
- The shrimp are done when they turn pink.
- (cooking to long will make them tough).
Nutrition Facts : Calories 341.5, Fat 24.2, SaturatedFat 14.7, Cholesterol 203.9, Sodium 649, Carbohydrate 4.7, Fiber 0.1, Sugar 0.6, Protein 16.1
EASY & HEALTHY SHRIMP SCAMPI
Found this recipe on Pinterest and it was delicious! I wanted to post it on Food.com for safekeeping ;^) The original web address for this recipe is http://www.smokedngrilled.com/easy-healthy-shrimp-scampi/
Provided by Hollyism
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, heat the oil. Saute the shrimp until just pink, about 2-3 minutes. Add the garlic and cook stirring constantly, about 30 seconds. With a slotted spoon transfer the shrimp to a platter and keep them warm.
- In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, the salt and pepper; and bring it to a boil. Boil uncovered, until the sauce is reduced by half.
- Spoon the sauce over the shrimp. Serve garnished with the lemon wedges and sprinkled with the remaining tablespoon of parsley.
Nutrition Facts : Calories 183.4, Fat 6.2, SaturatedFat 0.9, Cholesterol 179.1, Sodium 963.4, Carbohydrate 5.9, Fiber 0.5, Sugar 1, Protein 20.5
SPAGHETTI SQUASH SHRIMP SCAMPI
Make and share this Spaghetti Squash Shrimp Scampi recipe from Food.com.
Provided by WKernan
Categories Healthy
Time 1h20m
Yield 4 2 cups per serving, 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven 375. Cut squash in rings, scoop out seeds. Arrange foil lined cooking sheet with cooking spray. Bake for 45 minute Cool slightly and scoop out strands.
- Heat wine/broth in skillet add pepper & garlic, cook 30 sec. Add shrimp and sauté until done. Add spinach until it wilts. Add squash to pan and sprinkle with salt. Serve.
- 2 cups = 349 cal, 20 protein, 24 carbs, 6 Fiber.
THE REALTOR'S SHRIMP SCAMPI W/SPAGHETTI
This will blow you away. The first time you serve this, you'll be ok because they don't know how great it's going to be. The second time you serve this, you better put it on the table and get out of the way FAST cause they are going to knock you down trying to get to it. It's a recipe that I have developed through years of making it over and over and over. This is the best version I have been able to create. NOTE: This recipe is to be used with 1/2 pound of spaghetti. If you are using 1lb of spaghetti, double the recipe because there won't be enough sauce for a full pound. If you are doubling it, don't double the lemon juice or it'll be too tart, just bump it up to 3 Tbsp. and only bump the lemon pepper up to 3/4 tsp or it will be too salty for some people. MANGIA!
Provided by Realtor by day
Categories Spaghetti
Time 30m
Yield 3 , 3 serving(s)
Number Of Ingredients 11
Steps:
- Start the water for the spaghetti and cook the spaghetti while you are doing the following.
- In a skillet over medium high heat, melt butter, add oil and garlic. Cook garlic until it just starts to brown, about 4 or 5 minutes.
- Add the wine, lemon juice, parsley, lemon pepper and tobasco.
- Simmer 5 minutes.
- After the 5 minutes are up, add the shrimp to the skillet and stir them around so they are covered with the juice and turn off the burner. Just let them soak in there, doing the backstroke through the sauce while the spaghetti finishes cooking. Stir them around a couple of times while you're waiting.
- Drain the spaghetti and put it in the serving bowl, pour the shrimp and all the sauce over top and sprinkle the entire 1/2 cup (or more) of parmesan over the top and serve.
- Pass more romano cheese at the table. Is there ever enough cheese on there?
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