Scampi Marsala De Santa Fe Food

CREAMY SHRIMP MARSALA LINGUINE

Steps:

• Wash and chop green onion.
• In a medium sauce pan, mix 8 Tbsp (1 stick) butter, 1/4 cup chopped green onion, 2 tsp thyme leaves and 2 Tbsp minced garlic over medium heat (low boil). Cook for 5 minutes, stirring frequently.
• Add 1 cup of dry marsala wine and continue cooking an additional 5 minutes. Lower heat and set aside. Do not cover.
• In a large saute pan, add 2 Tbsp of butter and 8 oz of sliced muchrooms over meduim-high heat, stirring frequently until muchrooms are browned on both sides (3-5 minutes). Add medium cooked shrimp (de-veined and no tails) and continue cooking with the muchrooms for 5 more minutes. Lower Heat and set aside.
• In the medium sauce pan, add 2 cups of heavy whipping cream, 1 cup whole milk and 1/2 cup grated parmesan cheese to the marsala wine mixture. Cook over medium heat for 5 minutes and then add the mushrooms and shrimp to mixture. Lower heat to a low boil and set aside.
• Cook linguine noodles and drain.
• Pour creamy marsala and shrimp sauce over linguine and enjoy.

SCALLOP SCAMPI

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.

CREAMY SALMON SCAMPI

Steps:

• Heat a large nonstick skillet over medium-low heat and brush lightly with olive oil. Add the bread slices and cook, checking occasionally, until toasted and golden on the bottom, about 3 minutes. Flip and toast the other side, 2 to 3 minutes. While still hot, rub one side of the slices with the crushed garlic and brush with 1 tablespoon of the olive oil. Season lightly with salt and pepper and set aside. Wipe the skillet clean with a paper towel.
• Heat 1 tablespoon olive oil in the skillet over medium-high heat. Pat the salmon dry and season on both sides with salt and pepper. When the oil is hot, add the salmon, flesh-side down, and sear until well browned, 2 to 3 minutes. Flip and cook until the salmon is just cooked through, 2 to 3 minutes more depending on thickness. Remove to a plate and wipe the skillet clean with a paper towel.
• Heat the skillet over medium heat. Add the remaining 1 tablespoon olive oil and the butter. When the butter is melted, add the chopped garlic and red pepper flakes and cook, stirring, until sizzling, about 30 seconds; take care not to let them burn. Add the wine and lemon juice and bring to a boil. Cook, stirring, until reduced by half, 1 to 2 minutes. Add the cream and simmer, stirring, until slightly thickened, 1 to 2 minutes. Return the salmon to the skillet and simmer just to heat through, 1 to 2 minutes. Stir in the parsley and serve in wide shallow bowls with the garlic toast.

SCALOPPINE AL MARSALA

Steps:

• Place veal between 2 sheets of heavy plastic on a solid, level surface; pound to 1/4-inch thickness with the smooth side of a meat mallet. Pat dry with a paper towel and dust with flour on both sides.
• Melt butter with olive oil in a large skillet over medium heat until it starts to foam. Add veal; cook until browned, 3 to 4 minutes per side. Season with salt. Transfer veal to a plate. Cover with aluminum foil to keep warm.
• Pour Marsala wine into the same skillet. Stir to scrape up browned bits from the bottom of the skillet, about 2 minutes.
• Stir water and cornstarch together in a small bowl until cornstarch dissolves. Stir into the Marsala wine in the skillet. Season with salt and pepper. Cook until sauce thickens, about 5 minutes.
• Return veal to the skillet; cook until heated through, about 1 minute. Remove from heat and serve topped with sauce.

GARLIC SHRIMP MARSALA

Steps:

• 1. Heat 2 tbls olive oil on med high heat, add 3 minced garlic cloves and two tsp chopped parsley,cook on med high til slightly brown, add marsala and marinara garlic powder and pepper cooking for 10 min on med.
• 2. Add cleaned and devined shrimp to sauce and cook for 4-6 min. Transfer to platter. I serve mine over angel hair pasta, rice would be great too.

LEMONY SHRIMP SCAMPI WITH ORZO AND ARUGULA

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 6 to 8 minutes. Drain and reserve about 1 cup of the pasta water.
• For the vinaigrette: In a small bowl, whisk together the olive oil, lemon zest, lemon juice, salt and pepper until smooth. Set aside.
• In a large skillet, heat the oil over medium-high heat. Add the shallots and cook until soft, 2 to 3 minutes. Add the shrimp, salt and pepper. Cook until the shrimp turn pink and are cooked through, 2 to 3 minutes. Remove the shrimp from the skillet. Increase the heat to high. Add the wine and arugula. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Cook for 1 minute until most of the liquid has evaporated and the arugula has wilted. Add the cooked pasta, cooked shrimp and vinaigrette to the skillet. Toss until all the ingredients are coated, adding the reserve pasta water, if needed, to loosen the pasta.
• Transfer to a large bowl and serve.

SHRIMP SCAMPI

Steps:

• Put the shrimp on a large disposable pie pan or paper plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.
• Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the foaming subsides, raise the heat to high and invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.
• Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the lemon zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.
• Divide the shrimp among plates or arrange on a platter and serve.