Simply Delicious Simple Shrimp Tomato Scampi Food

SPICY SHRIMP AND TOMATO SCAMPI

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 penne, 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. Drain well in a colander set in the sink.
• Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes; simmer until heated through, about 5 minutes more. Add the lemon juice and shrimp. Cook and stir until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Stir in the parsley, then season with salt, pepper, and red pepper flakes. Serve shrimp and sauce over prepared penne pasta. Sprinkle with Parmesan cheese.

SIMPLY DELICIOUS SIMPLE SHRIMP TOMATO SCAMPI

Steps:

• Prepare your shrimp - peeled, deveined, tails off, rinse under cool water and then pat dry with a cloth or paper towel. Set aside in a bowl. Prepare your pot with water for cooking your linguini, I use 1 tablespoon oil and 1/4 teaspoon of salt, turn the heat up to medium and let it warm up as you continue with the sauce preparation, you will actually cook the pasta a little later on so it's not overcooked.
• Chop your garlic fine or use the chopped garlic in the jar. Chop your tomato into small pieces. Chop your parsley fine.
• In a saute' pan turn your heat to medium and add 1/2 cup olive oil, butter, tomato, garlic, parsley, capers, lemon juice, tomato sauce, anchovy paste, Tony Cachers. Cook 7 minutes stir occasionally and then reduce the heat to low.
• In a separate pan add 3 tablespoons olive oil and turn the heat to high, when the oil just starts to smoke add your shrimp be careful for splatter! keep the shrimp moving, I like to flip them in the pan or you can use tongs, cook them just until they get a little brown color on them, around 2 minutes -- 75% cooked. Remove them from the pan and cover them in a bowl.
• OK you can get the pasta water boiling now and add your linguini stir occasionally. Turn your sauce pan up to medium and add your shrimp and mix well coating all the shrimp, cook for around 5 minutes on medium then reduce the heat to med-low. Cook the pasta to your liking, I like it al dente, I keep taking a piece out of the pot and checking it -- don't cook it too much you can lower the heat a little and it will continue to cook.
• When the pasta is cooked pour it out into a strainer and shake it up a bit to remove access water, return it to the pot and add your shrimp and sauce and mix it up bringing the bottom to the top a couple of times.
• Pour the pasta out into a large serving bowl and sprinkle with some parsley. You and your guest can add some cheese as you like -- ENJOY!

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.

EASY SHRIMP SCAMPI

Steps:

• Cook linguine according to package directions. Meanwhile, in a small nonstick skillet, cook garlic in butter and oil until golden. Stir in the lemon juice, Italian seasoning and shrimp; heat through. Drain linguine; toss with shrimp mixture.

TOMATO SHRIMP SCAMPI WITH FETTUCCINE

Steps:

• Cook fettuccine for 8 minutes or until tender but still firm.
• Drain well; keep warm.
• Saute garlic in olive oil in large skillet over medium heat for 2 minutes.
• Add tomatoes.
• Cook 5 minutes.
• Pour in white cooking whine, lemon juice and sugar.
• Simmer 6 minutes.
• Add scallions, shrimp and red pepper flakes.
• Cook until shrimp turn pink and are cooked through, about 3 minutes.
• Stir in basil and Parmesan cheese.
• Toss with cooked fettuccine; serve immediately.

SHRIMP SCAMPI WITH TOMATO

Steps:

• Heat the olive oil in a large skillet over medium high heat add shrimp and brown for 1-2 minutes. Add garlic and tomatoes stir a few seconds then add vermouth. Cool until liquid is reduced and shrimp are cooked through 2-3 minutes longer.
• Add Butter and salt and pepper to taste, swirling pan to melt butter.

TOMATO SHRIMP SCAMPI ON FETTUCCINE

Steps:

• Cook fettuccine for 8 minutes or until tender but still firm. Drain well; keep warm.
• Saute garlic in olive oil in large skillet over medium heat for 2 minutes. Add tomatoes. Cook 5 minutes.
• Pour in vermouth or cooking wine, lemon juice and sugar. Simmer 6 minutes.
• Add scallions, shrimp and red pepper flakes. Cook until shrimp turn pink and are cooked through, about 3 minutes.
• Stir in basil and parmesan cheese.
• Toss with cooked fettuccine; serve immediately in shallow bowls.

SHEILA'S SUPREMELY SIMPLE SHRIMP SCAMPI

Steps:

• Preheat oven to 400 degrees.
• In large ovenproof skillet or heatproof serving dish, melt butter; add oil, half the parsley, the garlic powder, salt, cayenne and lemon juice; mix well.
• Add shrimp, tossing gently with butter mixture until well coated; arrange in skillet or dish in a single layer.
• Bake 8 to 10 minutes, or just until pink and tender. Sprinkle with remainder of chopped parsley. Garnish with lemon wedges.