SHRIMP SCAMPI RECIPE: HOW TO MAKE IT - TASTE OF HOME
This shrimp scampi recipe looks elegant enough to serve to company, but it’s easy to prepare. The bright flavors of lemon and herbs enhance the shrimp. Serve it over pasta and wait for the compliments. —Lori Packer, Omaha, Nebraska
Provided by Taste of Home
Categories Dinner
Total Time 20 minutes
Prep Time 15 minutes
Cook Time 5 minutes
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a 10-in. ovenproof skillet, saute garlic in butter and oil until fragrant. Add the shrimp, lemon juice, pepper and oregano; cook and stir until shrimp turn pink. Sprinkle with cheese, bread crumbs and parsley. , Broil 6 in. from the heat for 2-3 minutes or until topping is golden brown. Serve with pasta.
Nutrition Facts : Calories 395 calories, FatContent 30g fat (11g saturated fat), CholesterolContent 177mg cholesterol, SodiumContent 420mg sodium, CarbohydrateContent 9g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 24g protein.
SEAFOOD PASTA RECIPE (WITH SCALLOPS AND SHRIMP) | KITCHN
Upgrade your weeknight pasta game with scallops and shrimp drenched in a white wine-based sauce, served over linguine.
Provided by Lauren Miyashiro
Categories Main dish Dinner Pasta dish
Total Time 2400S
Prep Time 1200S
Cook Time 1200S
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add 1 pound linguine and cook according to package instructions until al dente. Meanwhile, finely chop 1 large shallot (about 1/3 cup) and 4 cloves garlic. Halve 2 pints cherry tomatoes. Finely chop the leaves from 1/2 fresh parsley until you have 1/3 cup.
- When the pasta is ready, reserve 1 cup of the cooking liquid, then drain pasta.
- Pat 8 ounces scallops dry with paper towels and season with 1/4 teaspoon of the kosher salt and a few grinds of black pepper. Heat 2 tablespoons of the olive oil in a high-sided 12-inch skillet over high heat until shimmering. Add the scallops in a single layer and cook until golden-brown on both sides and opaque in the middle, 2 to 3 minutes per side. Transfer to a plate and tent with aluminum foil to keep warm.
- Reduce the heat to medium and add the remaining 1 tablespoon olive oil. Add the shallots and cook until softened, 1 to 2 minutes. Add the tomatoes and 1/2 teaspoon of the kosher salt and cook, stirring occasionally, until tomatoes begin to soften and release juices, 2 to 3 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Increase the heat to medium-high. Add 1/2 cup dried white wine, pinch red pepper flakes, the remaining 1 teaspoon kosher salt, and a few grinds of black pepper, and bring to a simmer. Simmer until the wine is reduced by about half, about 2 minutes. Nestle 8 ounces peeled, deveined shrimp into the sauce and cook, flipping halfway through, until pink and cooked through, 2 to 4 minutes total.
- Add the pasta, parsley, 2 tablespoons unsalted butter, and 1/4 cup of the reserved pasta water. Toss to coat, adding more pasta water to loosen sauce as needed. Taste and season with more kosher salt and black pepper as needed. Divide the pasta between bowls and top with the scallops.
Nutrition Facts : SaturatedFatContent 3.8 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 66.8 g, SugarContent 6.3 g, ServingSize Serves 6, ProteinContent 21.3 g, FatContent 12.6 g, Calories 480 cal, SodiumContent 737.1 mg, FiberContent 4.7 g, CholesterolContent 0 mg
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SHRIMP SCAMPI RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.8
Total Time 20 minutes
Category Dinner
Cuisine Europe, Italian
Calories 395 calories per serving
- In a 10-in. ovenproof skillet, saute garlic in butter and oil until fragrant. Add the shrimp, lemon juice, pepper and oregano; cook and stir until shrimp turn pink. Sprinkle with cheese, bread crumbs and parsley. , Broil 6 in. from the heat for 2-3 minutes or until topping is golden brown. Serve with pasta.
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