Anaheim Shrimp Scampi Recipes

CLASSIC SHRIMP SCAMPI

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.

ANAHEIM SHRIMP SCAMPI DR.OZ SHOW

Steps:

• 1. Place 2/3 of the scampi butter in a large saute pan over high heat and melt. Add in shrimp and cook for about 2 minutes, moving shrimp around in the pan. Sizzle with the white wine and cook until shrimp are opaque, only about another 2 minutes. Remove from heat and stir in the remaining scampi butter, Asiago cheese, and avocado chunks. Serve over hot spaghetti squash and garnish with fresh arugula. From George Stella's Still Livin' Low Carb; A lifetime of Low Carb Recipes. These directions are for cooking the shrimp
• 2. Scampi butter directions: In a bowl, mix together all ingredients with a wire whisk, until well blended.
• 3. Spaghetti Squash: Slice squash in half lengthwise. Scoop out the seeds with a spoon as you would a pumpkin. Then completely submerge both halves in boiling water and cook for about 25 minutes, or until the inside is fork tender and pulls apart in strands (it is better to undercook if you are not sure). Remove, drain, and cool with cold water or an ice bath to stop the cooking. Then use a fork to scrape the cooked squash out of its skin; at the same time, fluff and separate the squash into spaghetti-like strands. Discard the skin. Note: You can reheat the squash strands by dipping them in boiling water with a strainer just before serving. Cook's note: Spaghetti squash may be used in any recipe that calls for pasta. It is great plain, with butter or with marinara sauce, scampi or even alfredo.

ANAHEIM SHRIMP SCAMPI

Steps:

• Mix butter, garlic, red onion, parsley and seasonings together well.
• Place about 2/3 of the seasoned butter in a sauté pan over medium heat, and melt.
• Add shrimp, toss for about 2 minutes. Turn shrimp, add the wine, and cook for another 2 minutes, or until shrimp is done.
• Remove from heat. Add remaining seasoned butter, asiago cheese and the avocado chunks. Toss gently, pour over hot spaghetti squash strands.

ANAHEIM SHRIMP SCAMPI

Steps:

• Place 2/3 of the scampi butter in a large saute pan over high heat and melt. Add in shrimp and cook for about 2 minutes, moving shrimp around in the pan. Sizzle with the white wine and cook until shrimp are opaque, only about another 2 minutes. Remove from heat and stir in the remaining scampi butter, Asiago cheese, and avocado chunks. Serve over hot spaghetti squash .
• In a bowl with a wire whisk, mix together all ingredients until well blended.
• Garnish with fresh arugula