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.
MY FAVORITE SCAMPI (SHRIMP OR CHICKEN)
This recipe cooks in no time, making it perfect for busy weeknights when you want a delicious meal in a hurry. Use refrigerated pasta to have a great dinner on the table in less than 15 minutes! This recipe is great with shrimp, chicken, or some of each! Serve with garlic bread and salad.
Provided by TGirl
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter and olive oil in skillet over medium high heat.
- Add garlic, saute for approximately 30 seconds.
- Season shrimp (or chicken) with salt and pepper to taste, and add to the pan.
- Cook shrimp thoroughly, being careful not to overcook, flipping once-cooking time will depend on size of shrimp, but with medium shrimp, cooking time is approximately 5 minutes.
- If using chicken tenderloins, follow above instructions, adjusting cooking time as needed to thoroughly cook chicken.
- If using both chicken and shrimp, decrease amounts to 1/2 lb of each.
- Add chicken first, cook until almost done, then add shrimp, to prevent shrimp from overcooking.
- Increase heat to high, and add 1/2 to 3/4 of the chicken broth and sprinkle with parsley.
- Allow broth to heat through, check for seasoning, adding additional salt and pepper if desired.
- Pour over cooked fettucini or linguini, stir well, and serve with a slice of warm garlic bread and a tossed salad.
CHICKEN WITH SHRIMP SCAMPI
Make and share this Chicken With Shrimp Scampi recipe from Food.com.
Provided by MizzNezz
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Coat chicken with mixture of flour, salt, and pepper, reserve 2 T of flour mixture.
- Heat butter in large skillet.
- Brown chicken on both sides,turning often, about 12 minutes, until chicken tests done.
- Remove chicken and keep warm.
- To skillet, add onion and garlic, saute 1 minute.
- Add reserved flour mixture, cook and stir 1 minute.
- Add milk, cook and stir until milk boils.
- Add shrimp, cheese, parsley and pepper flakes.
- Simmer for 3 minutes.
- Place chicken on plate, spoon scampi over the chicken.
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- Season both sides of the chicken breast with salt and pepper to taste. In a large skillet, over med/high heat, add oil. Once hot, sauté chicken until fully cooked and browned, 3-4 minutes per side. Remove the chicken from the skillet and cover to keep warm.
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- Thaw the shrimp in cool water and remove the shells then devein the shrimp. Discard the shells, rinse and drain the shrimp then transfer to a small bowl. Drizzle with 2 tablespoons olive oil, half of the garlic, 1/2 teaspoon kosher salt and the red pepper flakes. Toss to coat and set let sit for 20 minutes for flavors to build.
- In a large skillet, warm 2 tablespoons olive oil over medium heat. Add the shrimp and garlic mixture to the skillet, spacing evenly in the pan. Cook for 1 to 1 1/2 minutes then flip the shrimps over when they begin to become opaque. Cook for 1 more minute or so, watching so the shrimp turn golden but don't brown too much and the garlic doesn't burn. Transfer the shrimp to a small bowl or plate. If you have browned bits of garlic, move the skillet from the heat and remove the browned garlic as it will be bitter.
- Melt 3 tablespoons of the butter in the skillet over medium heat and add the remaining garlic. Cook for 30 seconds or until fragrant then stir in the white wine and lemon juice. Cook for 5 minutes or until the sauce thickens and reduces by half, stirring occasionally.
- Add the shrimp with any juices back to the pan and stir in the last tablespoon of butter and 1/2 teaspoon kosher salt or to taste. Sprinkle with the minced parsley, stir, and cook for 1 more minute. Serve warm with sourdough bread for dipping, or over pasta or rice.
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- Whisk grated garlic, salt, and 1 Tbsp. oil in a medium bowl. Add shrimp, toss to coat, and chill, uncovered, at least 30 minutes and up to 1 hour.
- Heat remaining 2 Tbsp. oil in a large skillet over medium and cook shrimp mixture, being careful not to let shrimp or garlic brown, until shrimp is pink but still slightly underdone, about 1 minute per side. Transfer to a plate with a slotted spoon, leaving as much oil in pan as possible. Add sliced garlic and red pepper to skillet and cook, tossing, until fragrant, about 1 minute. Add wine and lemon juice and cook, stirring occasionally, until reduced by half, about 2 minutes. Add butter and cook, stirring and swirling pan occasionally, until butter is melted and sauce is thickened, about 5 minutes more.
- Scrape shrimp along with any accumulated juices into skillet. Toss to coat and cook until shrimp are fully cooked through, about 2 minutes. Transfer to a platter, top with parsley, and serve with bread for dipping alongside.
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