The Best Shrimp Scampi Food

SHRIMP SCAMPI OVER PASTA

Steps:

• Serve and enjoy.

ABSOLUTELY THE BEST SHRIMP SCAMPI

Steps:

• In a small bowl, combine flour, salt, pepper and cayenne pepper. Mix thoroughly. Dredge shrimp in flour mixture.
• In a large skillet, saute dredged shrimp in olive oil for 5 minutes over high heat. Toss shrimp often to prevent burning. Transfer shrimp with a slotted spoon to a serving dish, leaving the oil in the pan.
• In the same pan, saute the garlic, shallot, parsley and oregano over medium heat for 3 minutes; stirring constantly. Spoon the mixture over the shrimp. Return pan to the heat. Preheat your broiler for medium heat.
• Pour the wine and brandy into the skillet and ignite with a match or lighter. When the flames die down, stir to loosen any browned bits on the bottom of the skillet; pour over shrimp.
• Place the serving dish of shrimp in a preheated broiler for about 2 minutes.

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.

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.

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:

• 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.

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.

THE REALTOR'S SHRIMP SCAMPI W/SPAGHETTI

Steps:

• Start the water for the spaghetti and cook the spaghetti while you are doing the following.
• In a skillet over medium high heat, melt butter, add oil and garlic. Cook garlic until it just starts to brown, about 4 or 5 minutes.
• Add the wine, lemon juice, parsley, lemon pepper and tobasco.
• Simmer 5 minutes.
• After the 5 minutes are up, add the shrimp to the skillet and stir them around so they are covered with the juice and turn off the burner. Just let them soak in there, doing the backstroke through the sauce while the spaghetti finishes cooking. Stir them around a couple of times while you're waiting.
• Drain the spaghetti and put it in the serving bowl, pour the shrimp and all the sauce over top and sprinkle the entire 1/2 cup (or more) of parmesan over the top and serve.
• Pass more romano cheese at the table. Is there ever enough cheese on there?

CHEESECAKE FACTORY SHRIMP SCAMPI

Steps:

• Pour enough olive oil in a large sauce pan to cover the bottom, turn to medium high heat. This is the only pot you'll need for the sauce so it should be big. Soak the shrimp in milk and combine the dry ingredients (flour, 2T cheese, salt, pepper). Coat the shrimp with the dry ingredients and let them fry in the olive oil, About 2 minutes per side until golden brown. The Flour that falls off the shrimp will add great flavor and consistency to the sauce. Add more oil as necessary, between batches of shrimp. Dab the shrimp with a paper towel, cover and set aside on range top to keep warm.
• Add the garlic to the oil, stir for a few minutes, then turn the heat to medium low. Now add the wine and bring it to a boil. Then turn the heat to low and cover, let the wine reduce, about 10-15 minutes.
• In a separate pot, bring water to simmer. (for pasta later).
• Add the cream, and bring it back to a boil, turn heat to low and simmer for 10 more minutes. While it is simmering dice your shallot and tomato, and chiffonade your basil. Now add the Basil, diced tomato, shallots and remaining 2T Parmesan cheese. Stir for a moment then add the fried shrimp, and remove the pan from heat. The sauce will thicken as it cools.
• Bring pasta pot to a boil and add angel hair and cook.
• To plate, pour some sauce on a dish and arrange the shrimp around the bottom (10 or so), then take a ball of the pasta and plate that above the shrimp. garnish with a little parsley.

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 - BROILED

Steps:

• Preheat broiler. Butterfly shrimp by cutting partially through the back and "flattening". Rinse and dry with paper towels. In a shallow baking dish toss shrimp with the olive oil to coat, season with salt and pepper to taste, then sprinkle the remaining ingredients over the shrimp.
• Make sure shrimp is in a single layer in the baking dish. Broil 5 to 6 minutes, until cooked through and opaque. There should be no need to turn shrimp and the edges will probably be a little browned. Spoon any accumulated pan juices over the shrimp and serve.

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.