Shrimp Scampi On Cloud 9 Recipes
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.
SHRIMP SCAMPI LISA-STYLE
The shrimp scampi that even those that aren't shrimp lovers will become one! With a slight bold spicy flavor, it will soon be a family-favorite as it is ours. Serve over linguini. I usually add butter and garlic salt tossed in the linguini.
Provided by knlneal
Categories Main Dish Recipes Seafood Main Dish Recipes Shrimp 100+ Shrimp Scampi Recipes
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Arrange shrimp in a single layer in a 9x13-inch baking dish. Evenly pour olive oil over shrimp and top with bread crumbs, parsley, garlic powder, salt, and pepper. Cover dish with aluminum foil.
- Bake in the preheated oven until shrimp are cooked through, about 20 minutes.
- Combine butter, white wine, and hot sauce in a small bowl; pour over shrimp. Top shrimp with Parmesan-Romano cheese.
- Bake in the oven until cheese is melted, about 5 minutes more.
Nutrition Facts : Calories 372.2 calories, Carbohydrate 5.9 g, Cholesterol 207.7 mg, Fat 27.8 g, Fiber 0.4 g, Protein 21.6 g, SaturatedFat 10.4 g, Sodium 674.3 mg, Sugar 0.8 g
SHRIMP SCAMPI OVER PASTA
Steps:
- Serve and enjoy.
Nutrition Facts : Calories 233 kcal, Carbohydrate 20 g, Cholesterol 148 mg, Fiber 1 g, Protein 20 g, SaturatedFat 2 g, Sodium 737 mg, Sugar 1 g, Fat 8 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g
SHRIMP SCAMPI ON CLOUD 9
This is the most wonderful shrimp scampi out there!!! It takes less than 5 minutes to prepare, and will have everyone begging you for more! The crushed red pepper flakes gives it a great kick.
Provided by Miss Diggy
Categories Very Low Carbs
Time 6m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in big saucepan.
- Add garlic and let sizzle for about 2 minutes.
- Add everything else but the shrimp, and stir.
- Let cook for another 30 seconds.
- Add in shrimp and heat through, stirring to coat.
- Serve!
Nutrition Facts : Calories 424.4, Fat 19.8, SaturatedFat 11.6, Cholesterol 487.5, Sodium 634.1, Carbohydrate 3.5, Fiber 0.3, Sugar 0.7, Protein 48
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- Cook the shrimp: Melt 2 tbsp of butter in a large pan or skillet. Add the garlic and sauté until fragrant for about 30 seconds to 1 minute. Add the shrimp, season with salt and pepper to taste and sauté for and additional 1-2 minutes on one side just until begins to turn pink, then flip.
- Form the sauce: Pour in wine (or broth), add red pepper flakes. Bring to a simmer for 1 to 2 minutes or until the wine reduces by about half and the shrimp is cooked through (don't over cook your shrimp).
- Finish the scampi: Stir in the remaining 2 tbsp butter, lemon juice and parsley. Remove from heat immediately.
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Estimated Reading Time 6 mins
- Season shrimp with salt and pepper. Add shrimp to the hot skillet and sear for about 1 minutes on each side.
- Before the shrimp is cooked through, add the minced garlic and saute for about 30 seconds. Add the white wine and cook for about 1-2 minutes until it is reduced by about half. In the meantime, turn the shrimp and cook on the other side.
- Add the remaining butter, lemon juice and zest. Take the skillet off the heat and add the chopped fresh parsley. Serve over rice, pasta, zoodles, or spaghetti squash.
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- Heat the butter in a very large (14 inch) skillet over medium-high heat. Add the garlic and red pepper flakes. Cook, stirring, one minute.
- Add the shrimp, the wine and the kosher salt. Cook, stirring, over medium-high heat, until shrimp are pink and opaque, about 5 minutes.
- Remove the shrimp from the heat. Stir in the lemon juice, parsley and black pepper. Toss to combine, and serve.
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Estimated Reading Time 4 mins
- Heat a large skillet over medium-high heat. Melt in 2 tbsp of Land O Lakes® Butter with Olive Oil & Sea Salt, then toss in garlic and cook until fragrant, about 30 seconds.
- Add in uncooked shrimp and season with salt and pepper. Let cook about 2 to 3 minutes on one side, then flip and continue cooking an additional 1 to 2 minutes. Pour in the chicken broth, lemon juice and red pepper flakes and bring to a small simmer.
- Add in the remaining 1 tbsp butter and cook just until the shrimp is fully cooked. DO NOT OVER COOK!
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From therecipecritic.com
Estimated Reading Time 5 mins
- Thinly slice 2 of the garlic cloves and set aside. Mince the remaining 3 cloves into a large bowl and whisk with salt and 1 tablespoon of the olive oil. Add the shrimp to the bowl and gently toss to coat. Let chill for 30 minutes in the refrigerator before cooking.
- Heat the remaining 2 tablespoons of oil in a large, preferably flat bottomed, skillet over medium heat. Carefully cook the shrimp until it becomes pink in the middle, about 1 minute per side. Use a slotted spoon to transfer the shrimp to a serving plate. Leave as much oil in the pan as possible.
- Place the sliced garlic and red pepper flakes into the skillet and let cook until just fragrant. Add the wine (or broth) and lemon juice and cook, stirring occasionally until the liquid has reduced by half, about 2 minutes. Add the butter and cook until melted and the sauce thickens, about 5 more minutes. Pour over the shrimp.
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Estimated Reading Time 5 mins
- Once the butter is melted add shallots, garlic, and red pepper flakes. Stir and cook until shallots are tender and garlic is fragrant but not browned, 2 minutes.
- Add shrimp to the pan in one layer, turn heat up to medium. Cook for 2 minutes, not moving the shrimp.
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Estimated Reading Time 7 mins
- Add the olive oil to a large pan or rondeau over low to medium heat and let it get hot for about a minute and then add in and cook the garlic while stirring it, just until you smell it, which takes about 30 to 60 seconds.
- Finish by stirring in the lemon juice, parsley, butter, sea salt, crushed red pepper flakes, and pepper until combined.
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- Cook linguine according to package instructions. Reserve 1/4 cup pasta water before draining in case you'd like to thin the dish later.
- Meanwhile, melt butter with olive oil in a 12-inch skillet just over medium heat. Add garlic and saute 1 - 2 minutes until just lightly golden (don't brown or it can taste bitter).
- Add in shrimp in an even layer season with salt, pepper and red pepper flakes and cook until shrimp turn pink, about 1 1/2 - 2 minutes per side.
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- In a large skillet, heat oil over med/high heat. Once hot, add shrimp and cook 1-2 minutes per side just until cooked through. Remove the shrimp from skillet and cover to keep warm.
- In the same skillet, add the garlic and butter, saute over medium heat for 1 minute until fragrant, stirring frequently so the garlic doesn't burn.
THE BEST SHRIMP SCAMPI - FOODIECRUSH.COM
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- Thaw the shrimp in cool water and remove the shells then devein the shrimp. Discard the shells, rinse and drain the shrimp then transfer to a small bowl. Drizzle with 2 tablespoons olive oil, half of the garlic, 1/2 teaspoon kosher salt and the red pepper flakes. Toss to coat and set let sit for 20 minutes for flavors to build.
- In a large skillet, warm 2 tablespoons olive oil over medium heat. Add the shrimp and garlic mixture to the skillet, spacing evenly in the pan. Cook for 1 to 1 1/2 minutes then flip the shrimps over when they begin to become opaque. Cook for 1 more minute or so, watching so the shrimp turn golden but don't brown too much and the garlic doesn't burn. Transfer the shrimp to a small bowl or plate. If you have browned bits of garlic, move the skillet from the heat and remove the browned garlic as it will be bitter.
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