Shrimp Scampi My Way Food

SHRIMP SCAMPI WITH LINGUINI

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.

SHRIMP SCAMPI

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2-3 minutes. Stir in wine and lemon juice; season with salt and pepper, to taste. Bring to a simmer; remove from heat and stir in pasta, lemon zest and parsley. Serve immediately, garnished with Parmesan, if desired.

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.

BAKED GARLIC SHRIMP SCAMPI

Steps:

• Preheat the oven to 400° F.
• In a medium-sized baking dish combine the shrimp, shallot, butter, garlic, lemon juice, lemon zest, broth, salt, pepper, and chili flakes.
• Bake for 10-12 minutes or until the shrimp are fully cooked and opaque.
• While the shrimp bake, follow the package instructions for spaghetti noodles, and boil water in a medium-sized saucepan over high heat.
• Once the water is boiling, add the spaghetti noodles, and cook for 8-12 minutes or until tender. Drain.
• Add the cooked pasta, heavy cream, Parmesan, and parsley to the baking dish with the shrimp. Stir to combine.
• Garnish with more parsley and parmesan cheese, 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.

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 (MY WAY)

Steps:

• Start pasta water.
• In a large sauté pan melt butter & olive oil (low - medium heat).
• Start by adding the onions when they have some color (5 minutes or so).
• By this time the water should be almost ready.
• Add garlic and red pepper flakes to the onion, sauté for about a minute or 2. Stir not to burn. (burnt garlic YUCK must start over if you do this).
• Add pasta to the water and salt as you would.
• To the sauté pan add shrimp(if using clams and mussels you need to hold tight for a few).
• Cook the shrimp for about 3 minutes.
• Flip the shrimp.
• Keep an eye on the pasta cook till a'dente (don't forget to save some water).
• Add the lemon rind, juice and wine.
• Cook about 4 more minutes or until done.
• Add pasta water to thin sauce to how thin you like.
• Dump drained pasta in a big bowl (this is for the shrimp and the clams or mussels).
• When the shrimp is done, dump all over the pasta.
• Serve YUMMMY.
• O.K. now if you are using the clams and mussels don't add the shrimp. Just skip the whole shrimp thing. After the garlic softens add the lemon rind and lemon juice and wine and pasta water, bring to a boil. Add the clams and or mussels, cover and steam till they open. Throw any unopened ones. Dump all over pasta.
• Enjoy!
• 2 for the price of 1 not bad, LOL.

SHRIMP SCAMPI

Steps:

• Remove shells from shrimp, leaving shell on tail section only. Wash under running water and drain on paper towels. Melt butter in 13x9x2-inch baking dish in oven. Add salt, garlic and 1 tablespoon parsley, mix well. Arrange shrimp in single layer in baking dish.
• Bake at 400 degrees F uncovered for 5 minutes. Turn shrimp, sprinkle with lemon peel, lemon juice and remaining parsley. Bake for 8 to 10 minutes or just until tender.
• Arrange shrimp on a heated serving platter. Pour garlic butter over all. Serve over rice and garnish with lemon wedges.

SHRIMP SCAMPI RISOTTO

Steps:

• Make the clam broth: Combine 4 1/2 cups water, the clam juice, lemon zest and parsley stems in a saucepan. Smash 3 garlic cloves and add to the pan along with the shrimp tails. Bring to a simmer over medium heat.
• Meanwhile, chop the onion and remaining 3 garlic cloves. Heat 2 tablespoons butter and the olive oil in a large pot over medium heat. Add the onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Add the garlic, red pepper flakes and a pinch of salt; cook 30 seconds. Add the rice and cook until it starts to toast, 2 minutes. Add the wine, scraping up any browned bits, and cook until absorbed, about 3 minutes.
• Strain the clam broth, then return to the saucepan and keep warm over low heat. Add 3 cups clam broth and 1/2 teaspoon salt to the rice and cook, stirring, until mostly absorbed, 8 to 10 minutes. Add 3 more cups clam broth and simmer, stirring, until the rice is just tender and the liquid is thickened, 10 to 12 minutes. Stir in the shrimp in the last 2 minutes of cooking and cook until opaque.
• Remove the risotto from the heat and stir in the remaining 1 tablespoon butter, the lemon juice and most of the chopped parsley. Add enough clam broth until creamy; season with salt and pepper. Divide among bowls and top with the remaining parsley.