DAWN'S SCAMPI
Learn how to use your oven's broiler to make shrimp scampi as an alternative to the common stovetop method in this recipe from Food Network.
Provided by Food Network
Categories appetizer
Time 28m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Set oven to broil 475 degrees F.
- In a large saute pan melt butter, and saute briefly the garlic, onion, shrimp, lemon juice, seasonings, and parsley. Remove from heat. Combine bread crumbs and Parmesan; sprinkle over shrimp and place under the broiler for 3 minutes. Serve over pasta.
Nutrition Facts : Calories 940, Fat 55 grams, SaturatedFat 32 grams, Cholesterol 508 milligrams, Sodium 872 milligrams, Carbohydrate 52 grams, Fiber 3 grams, Protein 60 grams
CLASSIC SHRIMP SCAMPI
America can't seem to get enough of shrimp scampi: It's one of the 10 most-searched recipes on FoodNetwork.com during the summer (more popular than burgers!) and #shrimpscampi has more than 134,000 posts on Instagram. What's the excitement all about? Do we love shrimp scampi because it's simple but seemingly fancy? Or because it's done in 30 minutes? Or because we just can't resist a buttery wine sauce? All of the above!
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
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.
LIGHTENED-UP SHRIMP SCAMPI
Provided by Food Network Kitchen
Categories main-dish
Time 37m
Yield 5 cups
Number Of Ingredients 14
Steps:
- Cook the spaghetti according to package directions. Drain; set aside.
- Meanwhile, combine the croutons, 1/2 tablespoon of the parsley, and 1 tablespoon of the zest in a small bowl; set aside.
- Heat the oil in a large nonstick skillet over medium heat. Add the shallot, garlic, and red pepper. Cook, stirring until the shallots are soft, about 1 minute. Add the shrimp and the salt, and cook, over medium-high heat, turning occasionally, until the shrimp are opaque, 1 to 2 minutes. Stir in the broth, wine, lemon juice, and olives. Bring to a boil and cook for 1 minute, then reduce the heat to medium. Stir in the spaghetti, the remaining 3 tablespoons parsley, and the remaining 1/2 tablespoon zest, tossing to coat well; remove from the heat.
- Transfer to a large bowl. Sprinkle with the crouton mixture. Serve at once.
THE BEST SHRIMP SCAMPI
A classic menu item from every great Italian-American restaurant, this shrimp scampi hits all the right notes - buttery, lemony, garlicky. We love it for its simplicity and balance of flavor (copious amounts of butter help, too!). But while it looks and tastes fancy, this dish is actually very easy to make. The white wine sauce gets a spicy finish from red pepper flakes, perfect for soaking up with good crusty bread or cooked pasta.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
CLASSIC SHRIMP SCAMPI
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
Categories weekday, weeknight, main course
Time 15m
Yield 4 servings
Number Of Ingredients 11
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, Calories 285, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 5 grams, Sodium 1129 milligrams, Sugar 1 gram, TransFat 0 grams
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