Creamy Basque Shrimp Scampi Recipes

Steps:

• Place the flour on a rimmed plate, and season with salt and pepper. Toss the shrimp in the flour, and shake off excess. Heat the oil in a large skillet over medium heat; cook the shrimp until pink, about 2 minutes per side. Remove shrimp from skillet, and reserve.
• Discard all but 1 tablespoon oil from the skillet. Cook the shallots and garlic in the oil until soft, about 2 minutes. Pour in the wine, 1/2 cup chicken broth, and the lemon juice. Simmer for about 5 minutes, or until reduced to about 3/4 cup. Stir in the remaining 1/2 cup of chicken broth and the cream, and simmer until sauce is reduced and thickened slightly, approximately 10 minutes more. Add the butter, and stir until melted.
• Return the shrimp to the skillet; simmer until heated through, about 3 minutes. Sprinkle with the parsley and Romano cheese before serving.

Steps:

• Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs. Reserve 1 cup cooking water, then drain.
• Meanwhile, season the shrimp with salt. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, 30 seconds to 1 minute. Add the shrimp and cook, stirring occasionally, until pink and just cooked through, 1 to 2 minutes per side. Remove the shrimp to a plate. Add the wine and lemon juice to the skillet and simmer until slightly reduced, 2 minutes.
• Return the shrimp and any juices from the plate to the skillet along with the linguine, butter and 1/2 cup of the reserved cooking water. Continue to cook, tossing, until the butter is melted and the shrimp is hot, about 2 minutes, adding more of the reserved cooking water as needed. Season with salt; stir in the parsley. Serve with lemon wedges.

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.

Steps:

• Saute raw, shelled, deveined shrimps in olive oil until the shrimps turn pink ~ just a minute or two! Don't overcook these.
• Remove shrimp.
• Warm wine over medium heat ~ but do not boil. Lower flame to low heat and add shrimp and cook for 1 minute.
• Add 1-1/2 cups butter and melt.
• Add 1/4 cup lemon juice.
• Add 1/4 cup heavy cream and cook until the sauce thickens ~ again, just a minute or 2.
• Sprinkle with 2 T chopped parsley and serve over rice or pasta or just by itself.
• Note: minced garlic TO TASTE can be added to this at any stage ~ from sauteing the raw shrimp through the last step of adding the heavy cream.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 8 minutes.
• While pasta cooks, melt 2 tablespoons butter in a skillet over medium heat. Add garlic and cook until fragrant and lightly browned, about 1 minute. Add shrimp and cook until tails start curling in, about 2 minutes per side. Add remaining butter, Pinot Grigio, lemon juice, half-and-half, and Parmesan cheese. Stir to incorporate.
• Drain linguine and divide noodles between 2 bowls. Serve shrimp mixture on top and garnish with parsley.

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.

Steps:

• Bring a large pot of salted water to a boil. Stir in pasta and return pot to boil. Cook until al dente. Drain well.
• Melt butter in a large saucepan over medium heat. Stir in garlic and shrimp. Cook, stirring constantly, for 3 to 5 minutes.
• Stir in wine and pepper. Bring to a boil and cook for 30 seconds while stirring constantly.
• Mix shrimp with drained pasta in a serving bowl. Sprinkle with cheese and parsley. Serve immediately.