SHRIMP SCAMPI PASTA SALAD
I love pasta salad and I love shrimp. When you add the two together you have a recipe that will serve at any event. Not to mention that it is quick and easy!
Provided by Jennifer J
Categories Seafood
Number Of Ingredients 8
Steps:
- 1. Cook the ring pasta according to package directions; drain, rinse, drain again and set aside.
- 2. In a large bowl, combine the mayonnaise, parsley, garlic powder, lemon juice, salt, and pepper; blend until smooth.
- 3. Add the pasta and shrimp to the mayonnaise mixture and toss to blend. Cover and refrigerate for at least 1 hour before serving.
- 4. NOTE: for added flavor and color, I sometimes add Red, yellow,green bell peppers, and celery finely chopped. I also add minced garlic sometimes.
SHRIMP SCAMPI WITH PASTA
Well-rounded seafood and pasta dish. Good with any pasta; angel hair is less filling.
Provided by JustJen
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.
- Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes. Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.
- Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer. Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve.
Nutrition Facts : Calories 511.4 calories, Carbohydrate 57.5 g, Cholesterol 135.4 mg, Fat 19.4 g, Fiber 3.5 g, Protein 21.9 g, SaturatedFat 6.6 g, Sodium 260 mg, Sugar 1 g
SPANISH SHRIMP AND MANCHEGO PASTA SALAD
Penne pasta is tossed with a creamy Manchego cheese dressing, paprika shrimp, chickpeas and roasted red peppers.
Provided by Food Network Kitchen
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil.
- Whisk the Manchego, mayonnaise, sour cream, lemon juice, garlic, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
- Heat the oil in a medium skillet over medium-high heat until it shimmers. Add the shrimp, paprika, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until just cooked through, about 3 minutes. Transfer to a plate and cool.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
- Add the shrimp, chickpeas, parsley and red peppers to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
- Copyright 2016 Television Food Network, G.P. All rights reserved
SHRIMP SCAMPI
The beauty of this dish is that it can be served many ways: over rice, tossed with pasta, plain with a side of crusty herb buttered bread, or as an appetizer with small toothpicks. And don't forget: the shrimp for this recipe needs to be shelled and deveined.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil over high heat. Add the pasta and a generous pinch of salt and cook until al dente. Drain the pasta, reserving 1/2 cup of the pasta water.
- Meanwhile, heat a large saute pan over high heat. Add 1 1/2 tablespoons of the oil and swirl it to coat the pan. Add the shrimp in a single layer. Sprinkle with salt and pepper. After 2 minutes, turn the shrimp over; add the remaining 1 1/2 teaspoons of oil, the garlic, and the red pepper flakes. Stir constantly for 1 to 2 minutes, regulating the heat to avoid burning the garlic.
- Add the lemon zest and white wine to the shrimp. Stir to reduce the wine slightly. Add the lemon juice, cooked pasta, and reserved pasta water to the pan. Toss to combine. Remove from the heat and sprinkle with the parsley. Serve with a drizzle of olive oil and extra red pepper flakes on each serving.
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- Thaw that shrimp! Place unopened 1-lb. bag of shrimp in a large bowl and fill with cool water. Place a heavy plate on top to submerge until thawed, about 45 minutes. If you're the kind of person who actually thinks about dinner more than a few hours before you're going to make it, you can also let the shrimp thaw overnight in the fridge. Alternatively, if you're in a hurry, take the shrimp out of the bag and let them soak in a big bowl of cold water—they'll be ready in about 15 minutes. However you thaw them, make sure to pat them dry before proceeding. Season shrimp with 1 tsp. salt. Let sit until ready to use. While all that's happening, bring a large pot of salted water to a boil.
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- Heat ¾ cup panko, 2 Tbsp. olive oil, and ¼ tsp. salt in a large Dutch oven over medium, stirring to coat panko.
- Grate remaining 2 garlic cloves into pot and stir to combine. Cook, stirring often, until panko is golden brown, 3–4 minutes. Transfer panko mixture to a small bowl. Let cool. Wipe out any panko stuck to bottom of pot.
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- Bake shrimp scampi according to package directions. While baking, prepare the rest of the ingredients.
- Once noodles have cooled, add them to a large mixing bowl. Chop celery, green onions and quarter tomatoes. Add on top of noodles and set aside.
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4.3/5 (3)Total Time 30 minsCategory Pasta, Salad, SeafoodCalories 478 per serving
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4.3/5 (3)Total Time 30 minsCategory Pasta, Salad, SeafoodCalories 478 per serving
- Cook the pasta, according to the package directions. Drain, and run under cold water- tossing until cool to the touch. Set aside.
- Cook the shrimp according to the package directions. Pick a couple of the plumpest shrimp, remove them from the skillet & set aside.
- Use a slotted spoon, letting the juices drain back into the pan, and remove the rest of the shrimp to a waiting cutting board. Roughly chop them.
- Scrape the pan, getting all the juicy bits and herbs up and whisked into the butter mixture. Measure 6 tablespoons of this out into a waiting prep bowl.
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