LINGUINE WITH SHRIMP SCAMPI
Try Ina Garten's Linguine with Shrimp Scampi recipe from Food Network: It's loaded with garlicky shrimp, lemon and red pepper flakes for warmth.
Provided by Ina Garten
Categories main-dish
Time 25m
Yield 3 servings
Number Of Ingredients 13
Steps:
- Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
- Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
- When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
INA GARTEN'S BAKED SHRIMP SCAMPI RECIPE - (3.9/5)
Provided by Foodiewife
Number Of Ingredients 16
Steps:
- Preheat the oven to 425°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. NOTE: I used every one of these ingredients, and didn't regret it. The red pepper flakes gave so much flavor, but wasn't too hot at all. 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.* *NOTE: You can also serve these in individual gratin/ramekin dishes. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. NOTE: At this point, you can keep this refrigerated for a few hours, until your guests arrive. 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.
BAREFOOT CONTESSA'S BAKED SHRIMP SCAMPI
I saw this Sunday morning and it looked yummy! I'm putting here for safe keeping. Show: Barefoot Contessa Episode: Italian Every Time
Provided by Luvs 2 Cook
Categories < 60 Mins
Time 33m
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 440.9, Fat 32.8, SaturatedFat 16.1, Cholesterol 282.3, Sodium 950.8, Carbohydrate 12.6, Fiber 0.7, Sugar 1, Protein 23.2
MAIN DISH -- INA GARTEN BAKED SHRIMP SCAMPI
Make and share this MAIN DISH -- Ina Garten Baked Shrimp Scampi recipe from Food.com.
Provided by carrie sheridan
Categories < 60 Mins
Time 43m
Yield 30 shrimp, 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees.
- 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 of salt and 1 teaspoon of 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 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 10-12 minutes until hot and bobbly. If you like the top browned, place under the broiler for 1 minute.
- Serve with lemon wedges.
Nutrition Facts : Calories 443.6, Fat 32.7, SaturatedFat 16.1, Cholesterol 279.2, Sodium 1338.4, Carbohydrate 13.9, Fiber 1.3, Sugar 1.5, Protein 23.3
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- Prepare the shrimp. Rinse the shrimp under cool water. If they’re frozen, let the cool water run over the shrimp until thawed. This only takes a few minutes.
- Cook the pasta. Bring a large pot of water to a boil and toss in a tablespoon of salt along with the linguine. Cook for 7-10 minutes, or according to the package instructions.
- Make the sauce. Meanwhile, in a large (12-in.) pan, melt the butter in olive oil over medium-low heat. Add the garlic and saute for 1 minute.
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