Lidias Shrimp Scampi Recipes

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SHRIMP SCAMPI



Shrimp Scampi image

Provided by Food Network

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11

3 shallots, peeled and chopped (about 1/2 cup)
7 cloves garlic, crushed and peeled
3/4 cup extra-virgin olive oil
2 pounds extra-large or jumbo shrimp, peeled and deveined
4 sprigs fresh thyme
2 1/2 teaspoons kosher salt
2 cups dry white wine
2 tablespoons freshly squeezed lemon juice
6 tablespoons unsalted butter
1/2 cup chopped fresh Italian parsley
1 tablespoon dry breadcrumbs, if needed

Steps:

  • Combine the shallots, 5 cloves garlic and 2 tablespoons of the olive oil in a mini food processor. Process to make a smooth paste.
  • Pour 6 tablespoons olive oil and the remaining garlic into a large skillet over medium-high heat. Let the garlic sizzle for a minute, then add half of the shrimp and all of the thyme. Season with 1/2 teaspoon salt and cook until the shrimp are seared but not fully cooked, 1 to 2 minutes. Remove to a plate and repeat with the remaining shrimp and another 1/2 teaspoon salt. Remove the shrimp and thyme from the skillet to the plate.
  • Add the remaining 4 tablespoons olive oil and the garlic-shallot paste to the same skillet set over medium heat. Cook, stirring constantly, until the paste has dried out and begins to stick to the bottom of the skillet, 2 to 3 minutes. Return the thyme to the skillet and pour in the white wine, lemon juice, the remaining 1 1/2 teaspoons salt, 4 tablespoons butter and 1 cup water. Bring the sauce to a rapid boil and cook until reduced by half, 4 to 5 minutes.
  • When the sauce has reduced, whisk in the remaining butter and return the shrimp to the pan. Cook and toss until the shrimp are coated with the sauce and just cooked through, 2 to 3 minutes. Stir in the parsley. If the sauce still seems too thin, stir in the breadcrumbs and bring to a boil just to thicken. Serve immediately.

SHRIMP SCAMPI



Shrimp Scampi image

Garlicky, buttery shrimp scampi is an Italian-American restaurant staple that takes little more than a skillet and 15 minutes of your time to make at home.

Provided by Lidia Bastianich

Yield 4-6 servings

Number Of Ingredients 11

3 shallots, peeled and chopped (about ½ cup)
7 garlic cloves, crushed and peeled
¾ cup extra-virgin olive oil
2 pounds extra-large or jumbo shrimp, peeled and deveined
4 sprigs fresh thyme
2½ teaspoons kosher salt
2 cups dry white wine
2 tablespoons freshly squeezed lemon juice
6 tablespoons unsalted butter
½ cup chopped fresh Italian parsley
1 tablespoon dry bread crumbs, if needed

Steps:

  • Combine the shallots, five garlic cloves, and 2 tablespoons of the oil in a mini-food processor. Process to make a smooth paste.
  • Pour 6 tablespoons olive oil and the remaining garlic into a large skillet over medium-high heat. Let the garlic sizzle for a minute, then add half of the shrimp and all of the thyme sprigs. Season with ½ teaspoon salt, and cook until the shrimp are seared but not fully cooked, about 1 to 2 minutes. Remove to a plate, and repeat with the remaining shrimp and another ½ teaspoon salt. Remove the shrimp and thyme from the skillet to the plate.
  • Add the remaining 4 tablespoons olive oil and the garlic-shallot paste to the same skillet set over medium heat. Cook, stirring constantly, until the paste has dried out and begins to stick to the bottom of the skillet, about 2 to 3 minutes. Return the thyme to the skillet, and pour in the white wine, lemon juice, the remaining 1½ teaspoons salt, 4 tablespoons of the butter, and 1 cup water. Bring the sauce to a rapid boil, and cook until reduced by half, about 4 to 5 minutes.
  • When the sauce has reduced, whisk in the remaining butter and return the shrimp to the pan. Cook and toss until the shrimp are coated with the sauce and just cooked through, about 2 to 3 minutes. Stir in the parsley. If the sauce still seems too thin, stir in the bread crumbs and bring to a boil just to thicken. Serve immediately.

THE BEST SHRIMP SCAMPI



The Best Shrimp Scampi image

A classic menu item from every great Italian-American restaurant, this shrimp scampi hits all the right notes - buttery, lemony, garlicky. We love it for its simplicity and balance of flavor (copious amounts of butter help, too!). But while it looks and tastes fancy, this dish is actually very easy to make. The white wine sauce gets a spicy finish from red pepper flakes, perfect for soaking up with good crusty bread or cooked pasta.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

1 1/2 pounds jumbo shrimp, peeled, deveined and tails on (see Cook's Note)
Kosher salt and freshly ground black pepper
6 tablespoons unsalted butter
1 tablespoon grated garlic (about 3 cloves)
1 teaspoon crushed red pepper flakes
1/3 cup dry white wine
2 tablespoons freshly squeezed lemon juice from about 1 lemon
1 tablespoon chopped flat-leaf parsley leaves, plus more for garnish
Crusty bread or pasta, for serving

Steps:

  • Heat a large nonstick skillet over medium heat. Pat the shrimp dry with paper towels and sprinkle with salt and pepper.
  • Melt 2 tablespoons of the butter in the skillet. Add half the shrimp and cook until golden pink, about 2 minutes per side. Transfer the shrimp to a bowl. Melt another tablespoon of the butter in the skillet and cook the remaining shrimp.
  • Return the skillet to medium heat. Add 1 tablespoon of the butter and let it melt. Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
  • Stir in the wine and lemon juice. Increase the heat to high and boil the liquid until it thickens slightly, about 1 minute. Remove the skillet from the heat and stir in the remaining 2 tablespoons butter and the parsley. Add the shrimp back to the skillet and toss to coat with the sauce. Transfer to a serving dish and top with more chopped parsley. Serve with crusty bread or pasta.

More about "lidias shrimp scampi recipes"

THE BEST SHRIMP SCAMPI (RECIPE REVIEWS) - KITCHN
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From thekitchn.com
  • The High-Effort, Medium-Reward Recipe: Babish’s “Complex” Shrimp Scampi. Overall rating: 8/10. Get the recipe: Babish’s “Complex” Shrimp Scampi. Read more: This Maximalist Shrimp Scampi Is Anything but Basic.
  • The Delicious (but Slightly Untraditional) Shrimp Scampi: Ina Garten’s Linguine with Shrimp Scampi. Overall rating: 8.5/10. Get the recipe: Ina Garten’s Linguine with Shrimp Scampi.
  • The Super-Simple Runner-Up: Cafe Delites’ Shrimp Scampi. Overall rating: 9/10. Get the recipe: Cafe Delites’ Garlic Butter Shrimp Scampi. Read more: Cafe Delites’ Shrimp Scampi Comes Together in Just 20 Minutes.
  • The Clear Winner: Lidia Bastianich’s Shrimp Scampi. Overall rating: 10/10. Get the recipe: Lidia Bastianich’s Shrimp Scampi. Read more: Lidia Bastianich’s Shrimp Scampi Is Perfect in Every Way.


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