SHRIMP SCAMPI RESTAURANTS RECIPES

Name: Shrimp Scampi
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings.
Cuisine: Europe, Italian
Ingredients: 3 to 4 garlic cloves, minced; 1/4 cup butter, cubed; 1/4 cup olive oil; 1 pound uncooked shrimp (31-40 per pound), peeled and deveined; 1/4 cup lemon juice; 1/2 teaspoon pepper; 1/4 teaspoon dried oregano; 1/2 cup grated Parmesan cheese; 1/4 cup dry bread crumbs; 1/4 cup minced fresh parsley; Hot cooked angel hair pasta

SHRIMP SCAMPI RECIPE: HOW TO MAKE IT - TASTE OF HOME

Shrimp Scampi Recipe: How to Make It - Taste of Home image

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

Ingredients

3 to 4 garlic cloves, minced
1/4 cup butter, cubed
1/4 cup olive oil
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
1/4 cup lemon juice
1/2 teaspoon pepper
1/4 teaspoon dried oregano
1/2 cup grated Parmesan cheese
1/4 cup dry bread crumbs
1/4 cup minced fresh parsley
Hot cooked angel hair pasta

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.

BAKED SHRIMP SCAMPI RECIPE | INA GARTEN | FOOD NETWORK

Baked Shrimp Scampi Recipe | Ina Garten | Food Network image

Ina Garten's Baked Shrimp Scampi recipe, from Barefoot Contessa on Food Network, can be made ahead of time for easy entertaining.

Provided by Ina Garten

Categories appetizer

Total Time 43 minutes

Prep Time 30 minutes

Cook Time 13 minutes

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 pounds (12 to 15 per pound) shrimp in the shell
3 tablespoons good olive oil
2 tablespoons dry white wine
Kosher salt and freshly ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
4 teaspoons minced garlic (4 cloves)
1/4 cup minced shallots
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko (Japanese dried bread flakes)
Lemon wedges, for serving

Steps:

Preheat the oven to 425 degrees F.
Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

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