Scampi Style Shrimp Food

CLASSIC SHRIMP SCAMPI

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.

ASIAN-STYLE SHRIMP SCAMPI

Steps:

• Bring a large saucepan of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, heat peanut oil in a large skillet over medium-high heat. Sear shrimp until starting to firm up, about 2 minutes per side. Remove shrimp to a plate.
• Add sherry, sesame oil, garlic, and ginger paste to the skillet. Cook until fragrant, about 2 minutes. Add broth, soy sauce, and sriracha. Cook for 4 minutes. Add butter and let melt, about 1 minute.
• Return shrimp to the skillet and cook for 4 minutes. Remove from heat and stir in lime juice.
• Drain spaghetti and divide among 4 serving dishes. Evenly distribute sauce from the skillet and place 4 shrimp on each dish. Garnish with green onions and sesame seeds.

SHRIMP SCAMPI

Steps:

• Bring a large pot of salted water to a boil. Stir in pasta and return pot to boil. Cook until al dente. Drain well.
• Melt butter in a large saucepan over medium heat. Stir in garlic and shrimp. Cook, stirring constantly, for 3 to 5 minutes.
• Stir in wine and pepper. Bring to a boil and cook for 30 seconds while stirring constantly.
• Mix shrimp with drained pasta in a serving bowl. Sprinkle with cheese and parsley. Serve immediately.

THE BEST SHRIMP SCAMPI

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.

PERFECT SHRIMP SCAMPI

Steps:

• Heat wine, olive oil, butter, margarine, and garlic in a large skillet on medium heat until it just starts to boil.
• Then add paprika and parsley flakes, stir in and immediately add shrimp.
• Cook for about 4 or 5 minutes or until shrimp turns pink.
• Don't overcook. Spoon shrimp onto plate with some of the cooking sauce and top liberally with parmesan cheese.
• Enjoy.

SHRIMP SCAMPI FIREMEN STYLE

Steps:

• Preheat oven to 400 degrees F.
• In a large skillet, melt the butter over medium heat. Add the garlic and cook until softened but not browned, about 1 to 2 minutes. Add the wine and lemon juice and cook for another 2 minutes. As the sauce thickens, add the shrimp and cook for about 1 to 2 minutes making sure not to over-cook them. As a final touch, add the parsley and season with salt and pepper.
• To make the garlic bread, slice the bread lengthwise. Spread the butter over the cut side of the bread. Spread the minced garlic evenly over the butter and sprinkle the parsley and paprika over the top. Bake in the oven for about 4 minutes until lightly browned.
• To serve, cook your favorite pasta and top with shrimp and sauce. Garnish with lemon slices, chopped parsley, and slices of garlic bread.

GRECIAN STYLE SHRIMP SCAMPI

Steps:

• Preheat oven to 375°F
• To make scampi sauce: In sauce over low flame melt butter, adding oil, salt, pepper, rosemary, oregeno, paprika, bay leaves, garlic and sherry.
• Place cleaned shrimp in large baking dish. Cover shrimp with feta cheese and top with breadcrumbs.
• Pour scampi sauce over shrimp and bake until shrimp are tender,.
• approximately 25 minutes. Serve over rice or angel hair pasta.

GIOVANNI'S SHRIMP SCAMPI

Steps:

• Rinse shrimp in cool running water and lightly pat dry. Stir the shrimp, garlic, salt, pepper, flour and butter gently together in a covered container. Allow to marinate in the fridge for at least one hour. Remove from fridge and let sit at room temperature for approximately 30 minutes.
• Heat a sauté pan over medium-high until hot. Pour contents of container into pan and sauté shrimp for about 3 minutes on each side. Once the garlic begins to brown, turn off heat. Remove the shrimp immediately and serve with the rice and lemon wedge. Spoon the extra sauce over the rice and shrimp.

SHRIMP SCAMPI

Steps:

• Place the flour in a bowl and set aside.
• Place butter and garlic in a large skillet and saute until garlic is fragrant and sizzling.
• Toss the shrimp in the flour and shake away the excess, add to the skillet along with the mushrooms; cook until they become golden.
• Season with salt and pepper.
• Squeeze in the lemon juice and add the wine and continue to cook for 2-3 minutes.
• Serve garnished with chopped parsley.

GREEK-STYLE SHRIMP SCAMPI

Steps:

• Set oven to 400 degrees.
• Grease a 13 x 9-inch baking pan, or a casserole dish.
• Heat olive oil in a large Dutch oven over medium heat.
• Add in the garlic, onion and chili flakes; saute for 1-2 minutes.
• Add in the chopped tomatoes, red wine, 2-3 tablespoons grated Parmesan cheese (if using) and 1/4 cup parsley; mix and reduce heat, simmer for about 20 minutes.
• Season with salt and pepper to taste.
• Add in the shrimp; cook for 10 minutes.
• Transfer the mixture into a prepared baking dish; sprinkle with 1/4 cup Parmesan cheese (the added Parmesan cheese for the topping is optional, you may just use the feta for the topping) and then with the 1-1/2 cups (or to taste) of feta cheese.
• Bake for about 20 minutes.
• Remove from oven, sprinkle with remaining parsley, 2 Tbsp lemon juice and black pepper.

CLASSIC SHRIMP SCAMPI

Steps:

• In a large skillet, melt butter with olive oil.
• Add garlic and saute until fragrant, about 1 minute.
• Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer.
• Let wine reduce by half, about 2 minutes.
• Add shrimp and saute until they just turn pink, 2-4 minutes depending upon their size.
• Stir in the parsley and lemon juice and serve over pasta or accompanied by a crusty bread.

SHRIMP SCAMPI

Steps:

• Combine the shallots, five garlic cloves, and 2 tablespoons of the oil in a mini-food processor. Process to make a smooth paste.
• Pour 6 tablespoons olive oil and the remaining garlic into a large skillet over medium-high heat. Let the garlic sizzle for a minute, then add half of the shrimp and all of the thyme sprigs. Season with ½ teaspoon salt, and cook until the shrimp are seared but not fully cooked, about 1 to 2 minutes. Remove to a plate, and repeat with the remaining shrimp and another ½ teaspoon salt. Remove the shrimp and thyme from the skillet to the plate.
• Add the remaining 4 tablespoons olive oil and the garlic-shallot paste to the same skillet set over medium heat. Cook, stirring constantly, until the paste has dried out and begins to stick to the bottom of the skillet, about 2 to 3 minutes. Return the thyme to the skillet, and pour in the white wine, lemon juice, the remaining 1½ teaspoons salt, 4 tablespoons of the butter, and 1 cup water. Bring the sauce to a rapid boil, and cook until reduced by half, about 4 to 5 minutes.
• When the sauce has reduced, whisk in the remaining butter and return the shrimp to the pan. Cook and toss until the shrimp are coated with the sauce and just cooked through, about 2 to 3 minutes. Stir in the parsley. If the sauce still seems too thin, stir in the bread crumbs and bring to a boil just to thicken. Serve immediately.