Super Scampi Recipes
THE BEST SHRIMP SCAMPI
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
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.
SUPER SCAMPI
Steps:
- Heat the EVOO over medium heat in a large skillet. Add the anchovies, garlic, and pepper flakes to the pan and cook until the anchovies melt into the oil, a couple of minutes. Add the wine, oregano, and parsley to the pan and reduce the wine for 1 minute, then melt the butter into the sauce. Add the stock and 2 cups water to the pan and bring to a boil. Stir the pasta and shrimp into the pan and reduce the heat. Simmer for 7 to 8 minutes until the pasta is al dente and the shrimp are firm. Stir in the lemon zest and juice and the basil and season with salt and pepper to taste. Serve directly from the hot pan with fresh crusty bread.
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