SCAMPI
Provided by Geoffrey Zakarian
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Put the breadcrumbs in a skillet over medium heat with 2 tablespoons of the garlic and 2 tablespoons of the oil. Cook, stirring, until the crumbs are toasted and caramelized, 5 to 8 minutes. Set aside.
- In a saute pan large enough to comfortably fit the shrimp in 1 layer, heat 1 tablespoon of the butter and the remaining 2 tablespoons oil over medium-high heat. Season the shrimp with salt and pepper. Add the shrimp to the pan and cook, without moving the shrimp, until caramelized on one side, about 3 minutes. Flip the shrimp over and cook for another 2 minutes; remove from the pan.
- Return the pan to medium-high heat, add the white wine and remaining 2 tablespoons garlic and cook for 1 minute. Return the shrimp to the pan. Add the Worcestershire, lemon zest and juice and remaining 4 tablespoons butter. Cook, simmering, until the liquid thickens.
- Add the pasta to the pan if using and additional salt if necessary. Transfer to serving bowls and top with the toasted breadcrumbs and parsley. Serve with garlic bread if desired.
QUICK AND EASY SHRIMP SCAMPI
A delicious and quick way to enjoy shrimp - even on a busy weeknight!
Provided by Deborah Corda
Categories Main Dish Recipes Seafood Main Dish Recipes Shrimp 100+ Shrimp Scampi Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of salted water to a boil, add pasta, and cook until al dente. Drain pasta, and set aside.
- In a large skillet, melt butter over medium heat. Add most of the garlic, keeping some for later. Coat the garlic completely with butter. Do not let the garlic brown. Add shrimp, and toss to coat. Immediately remove pan from heat; shrimp will not be cooked yet.
- Sprinkle the shrimp with breadcrumbs (enough to coat the shrimp), and transfer the entire mixture to a medium casserole dish. Pour wine and the lemon juice over the shrimp. Cover, and bake at 350 degrees F (175 degrees C) for 10 minutes.
- Remove cover, and bake an additional 5 minutes.
- In a small saucepan heat olive oil with remaining garlic. Toss the pasta with the olive oil and garlic mixture. Serve the shrimp over the pasta with additional lemon slices on the side.
Nutrition Facts : Calories 892 calories, Carbohydrate 108 g, Cholesterol 203 mg, Fat 31.6 g, Fiber 6.4 g, Protein 42.5 g, SaturatedFat 10.5 g, Sodium 456.2 mg, Sugar 5.8 g
ULTIMATE SHRIMP SCAMPI
This delicious shrimp recipe will melt in your mouth. The addition of avocado and Asiago cheese takes it to the next level!
Provided by Jeff Maloney
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil over high heat. Add the angel hair pasta, and cook until al dente, 2 to 3 minutes; drain.
- Melt the butter in a large skillet over medium heat. Stir in the garlic, onion, parsley, salt, pepper, Worcestershire sauce, lemon juice, and white wine. Once the mixture begins to bubble, increase the heat to medium-high, and stir in the shrimp. Cook and stir until the shrimp turn pink, and are no longer transparent in the center, about 5 minutes.
- Serve the scampi over a bed of angel hair pasta, and sprinkle with Asiago cheese and avocado to serve.
Nutrition Facts : Calories 791.9 calories, Carbohydrate 72.6 g, Cholesterol 245.6 mg, Fat 41.3 g, Fiber 9.3 g, Protein 36.1 g, SaturatedFat 18.8 g, Sodium 1345.4 mg, Sugar 3.8 g
SUPER SCAMPI
Steps:
- Heat the EVOO over medium heat in a large skillet. Add the anchovies, garlic, and pepper flakes to the pan and cook until the anchovies melt into the oil, a couple of minutes. Add the wine, oregano, and parsley to the pan and reduce the wine for 1 minute, then melt the butter into the sauce. Add the stock and 2 cups water to the pan and bring to a boil. Stir the pasta and shrimp into the pan and reduce the heat. Simmer for 7 to 8 minutes until the pasta is al dente and the shrimp are firm. Stir in the lemon zest and juice and the basil and season with salt and pepper to taste. Serve directly from the hot pan with fresh crusty bread.
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