CLAY HILL FARM'S SEAFOOD SCAMPI
I had this at Clay Hill Farm in Ogunquit, Maine this summer. It is by far the best seafood scampi I have ever eaten! (The prep time does not include cooking the lobster).
Provided by Verelucky
Categories Lobster
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- If using a whole lobster, cook it in simmering water for 20 minutes.
- Let cool and pick out meat.
- Bring a large pot of salted water to a boil for the pasta.
- When boiling, add pasta, stirring occasionally.
- Heat the olive oil in a large sauté pan.
- Add the shrimp and scallops to sauté pan.
- Stir immediately to coat the seafood with the oil.
- Let cook a minute or two, until the shrimp turn pink.
- Add the white wine and bring to a simmer.
- Let simmer until the liquid is reduced a little.
- Add the lemon juice, chopped parsley, garlic and lobster meat.
- Turn off the heat on the stove and add the butter to the pan.
- Let it slowly melt into the sauce as you swirl the pan.
- Drain the pasta, add to the sauté pan and toss.
- Serve immediately!
Nutrition Facts : Calories 826.8, Fat 40.2, SaturatedFat 17.1, Cholesterol 397.9, Sodium 1177.1, Carbohydrate 9.8, Fiber 0.2, Sugar 2, Protein 72.2
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.
SEAFOOD SCAMPI
Make and share this Seafood Scampi recipe from Food.com.
Provided by Lvs2Cook
Categories Very Low Carbs
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In the top of a large double boiler set over simmering water, combine the butter and oil.
- When the butter has melted, add the garlic.
- When the garlic becomes translucent, stir in the parsley, lemon juice and wine.
- When this liquid is hot, add the seafood (this should be about 20 minutes before serving).
- The scallops will be firm but not hard, the shrimp, pink, and the haddock, flaky, when done.
- Serve over the pasta of your choice.
Nutrition Facts : Calories 671.1, Fat 28.2, SaturatedFat 11.6, Cholesterol 317.7, Sodium 598, Carbohydrate 8, Fiber 0.1, Sugar 0.4, Protein 77.9
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SHRIMP SCAMPI - CULINARY HILL
From culinaryhill.com
Ratings 4Total Time 15 minsCategory Main CourseCalories 409 per serving
- In a large skillet over medium-high heat, add 2 tablespoons butter and olive oil and heat until butter is melted. Stir in the garlic and lemon zest until fragrant, about 30 seconds.
- Stir in the wine, red pepper flakes if using, and salt and pepper to taste (I like 1 teaspoon salt and 1/2 teaspoon pepper). Bring to boil. Add the shrimp, cover, and cook until the shrimp are slightly translucent, about 2 minutes.
- Reduce the heat to medium and cook until the shrimp are just cooked through, about 2 minutes longer. Remove from heat and stir in lemon juice and remaining 2 tablespoons butter. Season to taste with salt and pepper and garnish with parsley.
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