Shrimp Or Chicken Scampi Food

CHICKEN SCAMPI PASTA

Steps:

• Bring a large pot of salted water to a boil for the pasta. Sprinkle the chicken with some salt. Heat a large skillet over medium-high heat until hot, then add the oil. Working in 2 batches, brown the chicken until golden but not cooked through, 2 to 3 minutes per batch. Remove the chicken to a plate.
• Melt 4 tablespoons of the butter in the skillet. Add the garlic and red pepper flakes and cook until the garlic just begins to turn golden at the edges, 30 seconds to 1 minute. Add the wine, bring to a simmer and cook until reduced by half, about 2 minutes. Remove from the heat.
• Meanwhile, cook the pasta until very al dente, reserving 1 cup of the pasta water. Add the pasta and 3/4 cup pasta water to the skillet along with the chicken, lemon zest and juice and the remaining 4 tablespoons butter. Return the skillet to medium-low heat and gently stir the pasta until the butter is melted, adding the remaining 1/4 pasta water if the pasta seems too dry. Remove the skillet from the heat, sprinkle with the grated cheese and parsley and toss before serving.

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.

CHICKEN & SHRIMP SCAMPI

Steps:

• Cook orzo as directed on package, omitting salt.
• Meanwhile, cook chicken and onions in dressing in large skillet on medium-high heat 5 min. or until chicken is no longer pink, stirring frequently. Add peppers; cook 3 to 5 min. or until crisp-tender. Stir in wine, broth and 1 cup cheese; cook and stir 2 min. Add shrimp; cook 1 min. or until heated through, stirring frequently.
• Drain pasta; place in large bowl. Add chicken mixture; mix lightly. Top with remaining cheese.

MY FAVORITE SCAMPI (SHRIMP OR CHICKEN)

Steps:

• Melt butter and olive oil in skillet over medium high heat.
• Add garlic, saute for approximately 30 seconds.
• Season shrimp (or chicken) with salt and pepper to taste, and add to the pan.
• Cook shrimp thoroughly, being careful not to overcook, flipping once-cooking time will depend on size of shrimp, but with medium shrimp, cooking time is approximately 5 minutes.
• If using chicken tenderloins, follow above instructions, adjusting cooking time as needed to thoroughly cook chicken.
• If using both chicken and shrimp, decrease amounts to 1/2 lb of each.
• Add chicken first, cook until almost done, then add shrimp, to prevent shrimp from overcooking.
• Increase heat to high, and add 1/2 to 3/4 of the chicken broth and sprinkle with parsley.
• Allow broth to heat through, check for seasoning, adding additional salt and pepper if desired.
• Pour over cooked fettucini or linguini, stir well, and serve with a slice of warm garlic bread and a tossed salad.

CHICKEN WITH SHRIMP SCAMPI

Steps:

• Coat chicken with mixture of flour, salt, and pepper, reserve 2 T of flour mixture.
• Heat butter in large skillet.
• Brown chicken on both sides,turning often, about 12 minutes, until chicken tests done.
• Remove chicken and keep warm.
• To skillet, add onion and garlic, saute 1 minute.
• Add reserved flour mixture, cook and stir 1 minute.
• Add milk, cook and stir until milk boils.
• Add shrimp, cheese, parsley and pepper flakes.
• Simmer for 3 minutes.
• Place chicken on plate, spoon scampi over the chicken.

ELSWET'S CHICKEN / 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 all the other spices, lemon juice, and parsley flakes; stir in and immediately add shrimp. Cook for about 4 or 5 minutes or until shrimp turns pink. Don't overcook! If using this recipe with chicken, cook approximatey 8-12 minutes, until the chicken bits are cooked throughout.
• Spoon shrimp/chicken into toasting/baking dish with some of the cooking sauce and top liberally with parmesan cheese.
• Preheat at "toast" or broil temperature for 5 minutes and Broil/toast for 2 minutes ONLY!.
• Serve this as is, with home made Italian bread, or over a bed of tri-colored pasta, Elswet's Crab Dressing [which see], or Elswet's Jasmine Rice [also which see].

SHRIMP SCAMPI

Steps:

• Heat margarine in large skillet and saute'shrimp until it begins to turn pink. Add garlic and green onion, cooking for 1 minute longer.
• Add chicken broth, tomato and seasonings. Cook about 5 minutes, or until shrimp are fully cooked and sauce has thickened slightly.
• Serve over rice or pasta.

SHRIMP SCAMPI WITH PASTA

Steps:

• Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.
• Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes. Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.
• Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer. Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve.