Garlicky Appetizer Shrimp Scampi Recipe 45

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GARLIC SHRIMP SCAMPI



Garlic Shrimp Scampi image

A family pleaser for years! The more garlic the better for the garlic lovers of the world!

Provided by MLT

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Shrimp     100+ Shrimp Scampi Recipes

Time 25m

Yield 4

Number Of Ingredients 7

1 (8 ounce) package angel hair pasta
½ cup butter
2 cloves garlic, sliced
1 ½ pounds shrimp, peeled and deveined
⅓ cup white wine
¾ cup dry bread crumbs
3 tablespoons grated Parmesan cheese

Steps:

  • Bring a large pot of salted water to a boil. Add angel hair pasta and return pot to boil. Cook until al dente. Drain well.
  • In a large saucepan, melt butter, saute garlic until tender, remove garlic and discard. Add shrimp and cook until colored pink. Stir in white wine. The bread crumbs are used as thickening, so stir in a little at a time until desired thickness is reached.
  • Serve shrimp over angel hair pasta, sprinkled with Parmesan cheese.

Nutrition Facts : Calories 659.7 calories, Carbohydrate 48.4 g, Cholesterol 323.1 mg, Fat 29.6 g, Fiber 2.9 g, Protein 45.1 g, SaturatedFat 16 g, Sodium 737.4 mg, Sugar 2.5 g

GARLICKY APPETIZER SHRIMP SCAMPI RECIPE - (4/5)



Garlicky Appetizer Shrimp Scampi Recipe - (4/5) image

Provided by eaglezfan6

Number Of Ingredients 8

6 tbsp butter softened
1/4 cup olive oil
1 tbsp minced garlic
1 tbsp minced shallots
2 tbsp minced fresh chives
salt and pepper to taste
1/2 tsp paprika
2 lbs large shrimp peeled and deveined

Steps:

  • Preheat grill for high heat In a large bowl, mix together softened butter, olive oil, garlic, shallots, chives, salt, pepper and paprika; add the shrimp and toss to coat. Lightly oil grill grate. Cook the shrimp as close to the flame as possible for 2 to 3 minutes per side.

GARLICKY LEMONY SHRIMP SCAMPI



Garlicky Lemony Shrimp Scampi image

An Italian-American classic, these garlicky and wine-bathed beauties can be prepared quickly in your kitchen. Many cooks serve them over pasta or with a side of crusty bread, and either would make a great meal. Don't skimp on the shrimp size: use at least 21 to 25 (shrimp per pound [454 g]) or even jumbos (10 to 15 shrimp per pound [454 g]) because small shrimp cook too fast and don't have that plump, crisp texture. The key to this dish is to get that pan smoking hot before you start and to work fast. Mise en place is important, so have all your items prepped to keep up with the speed of the heat.

Provided by Jet Tila

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons (28 g) unsalted butter
2 tablespoons (30 ml) extra-virgin olive oil
4 cloves garlic, minced
1/2 cup (120 ml) dry white wine or chicken stock
Heavy pinch of Maldon sea salt
Pinch of crushed red pepper flakes (optional)
Freshly ground black pepper
2 pounds (910 g) large or extra-large shrimp, peeled and deveined
1/4 cup (60 ml) fresh lemon juice
2 tablespoons (8 g) chopped fresh Italian parsley

Steps:

  • Heat a large skillet over high heat for 1 to 2 minutes. You want the pan hot but not smoking hot; you can add a few drops of water to see if they sear and evaporate immediately. Swirl in the butter and olive oil until the butter melts and the pan smokes lightly. Toss in the garlic and cook, stirring, for about 30 seconds, or until fragrant. Carefully pour in the wine and cook, swirling, until reduced by half, 30 seconds to 1 minute. Season with salt, red pepper flakes and black pepper.
  • Add the shrimp, constantly tossing until they just turn from translucent to slightly opaque or pink, 2 to 4 minutes, depending on the size. Add the lemon juice and parsley. Remove from the heat and serve immediately.

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