Shrimp Scampi With Spinach Recipes

Steps:

• Place spinach in a large bowl; sprinkle with garlic powder and toss. Place shrimp in a bowl; sprinkle with black pepper and toss.
• Heat oil in a skillet over medium-high heat. Add shrimp; cook and stir until bright pink on the outside and the meat is opaque, about 5 minutes. Add spinach, cook and stir until just wilted, about 1 minute.

Steps:

• Combine the butter and the olive oil in a large skillet over medium heat. Stir in pesto, garlic, and tomatoes, and simmer until the tomatoes start to soften, about 2 minutes. Season with red pepper flakes and black pepper to taste.
• Stir the shrimp into the sauce, and cook just until they turn pink, 3 to 5 minutes. Add the spinach, and stir until wilted, about 1 minute.

Steps:

• Cook the rice according to the package directions.
• Melt the butter in a large saucepan over medium high heat. Add the garlic and cook for 1 minute. Add the wine, tomatoes 1/4 teaspoon salt, and 1/4 teaspoon pepper. Simmer for 3 minutes, until the sauce has thickened slightly.
• Stir in the shrimp and simmer until cooked through, about 4 minutes.
• Add the spinach and stir until wilted.
• Spoon the rice into a serving dish or divide among individual plates. Top with the scampi and sprinkle with the tarragon.

Steps:

• Prepare angel hair pasta according to box directions. (boil 2 minutes).
• In a 2 qt pot, add olive oil and heat.
• Add garlic and cook until golden brown.
• Add shrimp, salt, pepper and lemon juice, bring to boil.
• Add spinach, stir and cover.
• Cook until spinach has shrank (4 to 8 minutes), stir once half way through.
• Stir well.
• Pour over prepared pasta.
• Stir well.
• I use very little salt when I cook, more can always be added at the table.

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.

Steps:

• 1. Cook your favorite pasta. The recipe for the scampi portion serves 4 people, so cook enough pasta for 4 people. I personally like egg noodles for scampi, but whatever you like. You want the noodles to be just al dente when you remove them from the water - maybe even a little under al dente. Be sure to reserve about a cup of the water as you drain the pasta in case you need it later.
• 2. Heat up a large skillet and add 2 tablespoons of the butter and the olive oil over medium heat until butter is melted.
• 3. Add garlic, diced shallots, and red pepper flakes to the butter. Saute 2-3 minutes until garlic becomes fragrant.
• 4. Season shrimp to taste with salt and pepper, then add the shrimp to the skillet and saute 2-3 minutes until shrimp become opaque. Once they are cooked through, remove the shrimp from the skillet but leave the shallots and garlic in the skillet. Set the shrimp aside for a couple minutes.
• 5. Add the lemon juice and wine to the skillet and allow to come to a boil. Once it's boiling, add in the last 2 tablespoons of butter and stir until it's melted.
• 6. After the butter melts, return the shrimp back to the skillet. Then add the spinach and the cooked pasta. Stir everything together over medium heat until the spinach has wilted. If you need more moisture or if you think that the noodles and shrimp might be getting too dry during this step, this is what the reserved noodle water is for - just add in a tablespoon or two at a time as needed.

Steps:

• In a large skillet, heat butter over medium heat; saute shrimp and garlic until shrimp turn pink, 3-4 minutes. Stir in parsley; remove from heat., To serve, place spinach and tomatoes in a serving dish; top with shrimp mixture. Squeeze lemon juice over salad; sprinkle with salt and pepper. Sprinkle with almonds and, if desired, cheese.