Shrimp Scampi With Spinach Recipes

SHRIMP SCAMPI WITH PASTA

Steps:

• Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.
• Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes. Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.
• Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer. Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve.

CREAMY PARMESAN AND SPINACH SHRIMP

Steps:

• Sprinkle shrimp with basil, season lightly with salt and pepper and toss.
• Melt 1 Tbsp butter in a 12-inch non-stick skillet over medium-high heat.
• Add shrimp in a single layer and cook until bottom is pink, then flip and cook opposite side of shrimp until cooked through and pink, about 3 minutes total.
• Transfer shrimp to a plate then melt remaining 1 Tbsp butter in same skillet over medium heat.
• Add garlic and saute until just lightly golden brown, about 30 seconds then pour in chicken broth.
• Add spinach and stir and cook until it starts to wilt, about 1 minute.
• Stir in cream and cornstarch mixture and cook, stirring constantly, until mixture starts to simmer and thicken slightly, about 2 minutes.
• Stir in parmesan cheese and cook until cheese has melted, season lightly with salt if needed.
• Remove from heat and toss in shrimp. Serve over spaghetti or spaghetti squash if desired.
• Recipe source: Cooking Classy

MY SPECIAL SHRIMP SCAMPI FLORENTINE

Steps:

• Combine the butter and the olive oil in a large skillet over medium heat. Stir in pesto, garlic, and tomatoes, and simmer until the tomatoes start to soften, about 2 minutes. Season with red pepper flakes and black pepper to taste.
• Stir the shrimp into the sauce, and cook just until they turn pink, 3 to 5 minutes. Add the spinach, and stir until wilted, about 1 minute.

SHRIMP SCAMPI WITH SPINACH

Steps:

• Cook the rice according to the package directions.
• Melt the butter in a large saucepan over medium high heat. Add the garlic and cook for 1 minute. Add the wine, tomatoes 1/4 teaspoon salt, and 1/4 teaspoon pepper. Simmer for 3 minutes, until the sauce has thickened slightly.
• Stir in the shrimp and simmer until cooked through, about 4 minutes.
• Add the spinach and stir until wilted.
• Spoon the rice into a serving dish or divide among individual plates. Top with the scampi and sprinkle with the tarragon.

SHRIMP SCAMPI WITH SPINACH

Steps:

• Prepare angel hair pasta according to box directions. (boil 2 minutes).
• In a 2 qt pot, add olive oil and heat.
• Add garlic and cook until golden brown.
• Add shrimp, salt, pepper and lemon juice, bring to boil.
• Add spinach, stir and cover.
• Cook until spinach has shrank (4 to 8 minutes), stir once half way through.
• Stir well.
• Pour over prepared pasta.
• Stir well.
• I use very little salt when I cook, more can always be added at the table.

SHRIMP SCAMPI WITH SPINACH

Steps:

• 1. Cook your favorite pasta. The recipe for the scampi portion serves 4 people, so cook enough pasta for 4 people. I personally like egg noodles for scampi, but whatever you like. You want the noodles to be just al dente when you remove them from the water - maybe even a little under al dente. Be sure to reserve about a cup of the water as you drain the pasta in case you need it later.
• 2. Heat up a large skillet and add 2 tablespoons of the butter and the olive oil over medium heat until butter is melted.
• 3. Add garlic, diced shallots, and red pepper flakes to the butter. Saute 2-3 minutes until garlic becomes fragrant.
• 4. Season shrimp to taste with salt and pepper, then add the shrimp to the skillet and saute 2-3 minutes until shrimp become opaque. Once they are cooked through, remove the shrimp from the skillet but leave the shallots and garlic in the skillet. Set the shrimp aside for a couple minutes.
• 5. Add the lemon juice and wine to the skillet and allow to come to a boil. Once it's boiling, add in the last 2 tablespoons of butter and stir until it's melted.
• 6. After the butter melts, return the shrimp back to the skillet. Then add the spinach and the cooked pasta. Stir everything together over medium heat until the spinach has wilted. If you need more moisture or if you think that the noodles and shrimp might be getting too dry during this step, this is what the reserved noodle water is for - just add in a tablespoon or two at a time as needed.