HOW TO MAKE SHRIMP SCAMPI RECIPES

CLASSIC SHRIMP SCAMPI RECIPE - NYT COOKING

Classic Shrimp Scampi Recipe - NYT Cooking image

Scampi are tiny, lobster-like crustaceans with pale pink shells (also called langoustines). Italian cooks in the United States swapped shrimp for scampi, but kept both names. Thus the dish was born, along with inevitable variations. This classic recipe makes a simple garlic, white wine and butter sauce that goes well with a pile of pasta or with a hunk of crusty bread. However you make the dish, once the shrimp are added to the pan, the trick is to cook them just long enough that they turn pink all over, but not until their bodies curl into rounds with the texture of tires.

Provided by Melissa Clark

Total Time 15 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons butter
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
1/2 cup dry white wine or broth
3/4 teaspoon kosher salt, or to taste
1/8 teaspoon crushed red pepper flakes, or to taste
Freshly ground black pepper
1 3/4 pounds large or extra-large shrimp, shelled
1/3 cup chopped parsley
Freshly squeezed juice of half a lemon
Cooked pasta or crusty bread

Steps:

In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.

Nutrition Facts : @context http//schema.org, Calories 285, UnsaturatedFatContent 8 grams, CarbohydrateContent 5 grams, FatContent 15 grams, FiberContent 1 gram, ProteinContent 28 grams, SaturatedFatContent 5 grams, SodiumContent 1129 milligrams, SugarContent 1 gram, TransFatContent 0 grams

EASY GARLIC SHRIMP SCAMPI PASTA RECIPE - HOW DO YOU MAKE ...

Easy Garlic Shrimp Scampi Pasta Recipe - How Do You Make ... image

If you love shrimp scampi (and who doesn't?), look no further than this super-easy recipe. The whole dish—spaghetti + garlicky shrimp—comes together in 20 minutes or less.

Provided by Lindsay Funston

Categories dinner

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 10

Ingredients

12 oz. spaghetti
3 tbsp. butter
3 cloves garlic, minced
1 lb. medium shrimp, peeled and deveined
1 c. dry white wine
Juice of 2 lemons, plus zest of 1
1 tsp. crushed red pepper flakes
kosher salt
Freshly ground black pepper
Fresh parsley, for garnish

Steps:

In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and return to pot.
Meanwhile, in a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute, then add shrimp and cook until pink, 3 minutes. Add wine, lemon juice and zest, and red pepper flakes. Season with salt and pepper.
Add spaghetti and toss to coat, adding reserved pasta water 1 tablespoon at a time until saucy.
Garnish with parsley before serving.

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Dry white wine, butter and oil serve as the base for Tyler Florence's shrimp scampi sauce, as seen on Food Network.
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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 and reserved pasta water. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

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CLASSIC SHRIMP SCAMPI RECIPE - NYT COOKING

Scampi are tiny, lobster-like crustaceans with pale pink shells (also called langoustines). Italian cooks in the United States swapped shrimp for scampi, but kept both names. Thus the dish was born, along with inevitable variations. This classic recipe makes a simple garlic, white wine and butter sauce that goes well with a pile of pasta or with a hunk of crusty bread. However you make the dish, once the shrimp are added to the pan, the trick is to cook them just long enough that they turn pink all over, but not until their bodies curl into rounds with the texture of tires.
From cooking.nytimes.com
Reviews 5
Total Time 15 minutes
Cuisine italian
Calories 285 per serving

Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.

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EASY GARLIC SHRIMP SCAMPI PASTA RECIPE - HOW DO YOU MAKE ...

If you love shrimp scampi (and who doesn't?), look no further than this super-easy recipe. The whole dish—spaghetti + garlicky shrimp—comes together in 20 minutes or less.
From delish.com
Reviews 3.5
Total Time 20 minutes
Category dinner
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Garnish with parsley before serving.

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SHRIMP SCAMPI PASTA MADE WITH DRY WHITE WINE RECIPE ...

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 and reserved pasta water. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

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CLASSIC SHRIMP SCAMPI RECIPE - NYT COOKING

Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.

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