Scampi Pasta Recipe
James Said:What is a good side with shrimp scampi?
We Answered:For the salad:
Baby spinach topped with mandarin oranges slices (from a can) & red onion slices. Serve with a vinagrette made with 1/4 cup red wine vinegar, 1/2 cup olive oil, & 2 tablespoons orange marmalade, salt & pepper
Why don't you serve the scampi over the linguine? This recipe is awesome!
1 pound linguini
4 tablespoons butter
4 tablespoons extra virgin olive oil, plus more for drizzling
1 large shallot, finely diced
5 cloves garlic, sliced
Pinch red pepper flakes, optional
20 large shrimp, about 1 pound, peeled and deveined, tail on
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
1 lemon, juiced
1/4 cup finely chopped parsley leaves
For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta reserving 1 cup of water.
Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta and reserved pasta water. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.
Leonard Said:Can I use red wine in a lemon wine sauce?
We Answered:ok...scampi doesnt have to have wine...lemon and garlic is fine...worcestershire sauce...definately not....but Dijon mustard is the new "It" ingredient...depends on your taste..but red wine will ruin it as a scampi...and just a little info for you...a scampi is actually a type of shrimp..so when you see chicken scampi or other types of scampi...just kind of makes ya giggle...enjoy your good eats!!!!
Eric Said:Could I add some kind of pasta into this dish?
We Answered:use the pasta as a side dish with some garlic and olive oil as seasoning it will go so good with this... I love your choice of cooks i love ina garten and make her meals all the time...
Terry Said:really good shrimp pasta recipe?
We Answered:Sounds to me like your on the right track already. I like to fry the shrimp in a tiny bit of olive oil, almost dry, with a garlic clove that I remove after cooking. Then in the same pan make the white wine sauce and add your veggies. Then mix it with your choice of pasta. I prefer linguine myself. Food Networks web site has a recipe for white wine sauce.
Jennifer Said:Shrimp Scampi Recipe?
We Answered:Shrimp Scampi Bake
"Easy version of this classic with the wonderful 'zip' of Dijon-style mustard."
1 cup butter
2 tablespoons prepared Dijon-style mustard
1 tablespoon fresh lemon juice
1 tablespoon chopped garlic
1 tablespoon chopped fresh parsley
2 pounds medium raw shrimp, shelled, deveined, with tails attached
1) Preheat oven to 450 degrees F (230 degrees C).
2) In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat.
3) Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.
4) Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.
or try this one
Grilled Shrimp Scampi
"Shrimp marinated in lemon, garlic, and parsley for 30 minutes, then grilled. Can be used as an appetizer or main dish. This recipe also works well with scallops."
1/4 cup olive oil
1/4 cup lemon juice
3 tablespoons chopped fresh parsley
1 tablespoon minced garlic
ground black pepper to taste
crushed red pepper flakes to taste (optional)
1 1/2 pounds medium shrimp, peeled and deveined
1) In a large, non-reactive bowl, stir together the olive oil, lemon juice, parsley, garlic, and black pepper. Season with crushed red pepper, if desired. Add shrimp, and toss to coat.
Marinate in the refrigerator for 30 minutes.
2) Preheat grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard any remaining marinade.
3) Lightly oil grill grate. Grill for 2 to 3 minutes per side, or until opaque.
or this one
"A simple but elegant shrimp dish. Combine it with garlic bread and a salad for a delicious dinner."
1 (8 ounce) package angel hair pasta
1/2 cup butter
4 cloves minced garlic
1 pound shrimp, peeled and deveined
1 cup dry white wine
1/4 teaspoon ground black pepper
3/4 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
1) Bring a large pot of salted water to a boil. Stir in pasta and return pot to boil. Cook until al dente. Drain well.
2) Melt butter in a large saucepan over medium heat. Stir in garlic and shrimp. Cook, stirring constantly, for 3 to 5 minutes.
3) Stir in wine and pepper. Bring to a boil and cook for 30 seconds while stirring constantly.
4) Mix shrimp with drained pasta in a serving bowl. Sprinkle with cheese and parsley. Serve immediately.
Antonio Said:How do you make Shrimp Scampi like Carrows?
We Answered:SHRIMP SCAMPI
24 lg. uncooked shrimp (peeled, deveined, leaving tails on)
4 lg. garlic cloves, finely minced
1/2 stick butter
1/2 c. olive oil
1 c. white wine
1 tbsp. chopped parsley
In a skillet, saute a few spoons of bread crumbs, parsley and garlic until lightly browned. (Add garlic after a few moments so that it doesn't get brown.)
Add shrimp, marinade and juice from a couple of lemon wedges and cook until shrimp are pink (a few minutes) and juices in pan are bubbling hot.
Serve shrimp with scampi sauce for dipping, and garnish with lemon wedges
3/4 pound medium shrimp, shelled and deveined
6 tablespoons butter
1 tablespoon green onion, minced
1 tablespoon salad oil
5 cloves garlic, minced
2 teaspoons lemon juice
1/4 teaspoon salt
2 tablespoons parsley, minced
1/4 teaspoon lemon peel, grated
1 dash hot pepper sauce
Pat shrimp dry with paper towels; set aside. Melt butter in a wide frying pan over medium heat. Stir in green onion, oil, garlic, lemon juice, and salt; cook until bubbly. Add shrimp to pan and cook, stirring occasionally, until shrimp turn pink (4 to 5 minutes). Stir in parsley, lemon peel, and hot pepper seasoning. Makes 2 servings.
SCAMPI IN WINE (SHRIMP SCAMPI)
1 lb. large fresh shrimp, shelled, cleaned
1/4 lb. butter
1 lg. clove garlic, chopped
Juice of one lemon
2 tsp. parsley, finely chopped
1/3 c. white wine
Salt and pepper to taste
Melt butter, add garlic and parsley, brown lightly. Add lemon juice, wine, salt and pepper. Add shrimp and saute quickly stirring until tender, about 5 minutes. Serve wine sauce over shrimp on pasta or rice.
SHRIMP SCAMPI SAUCE
6 lg. shrimp
1 1/2 tbsp. cooking (olive) oil
1/8 lb. butter
3 scallions (or lg. onion), chopped
1/2 tbsp. Worcestershire sauce
1 tbsp. white vinegar
Juice of 1/4 lemon
1/8 tbsp. white pepper
Salt to taste
Brown finely chopped scallions in oil, add butter and heat (do not burn butter). Add remaining ingredients in order listed, stirring constantly. Simmer 5 minutes. Remove from fire. Break outer shell of scampi to expose meat for easy eating. Place (scampi) in shallow baking pan, dot with butter and broil 4 to 5 from flame for 6 minutes. Remove from broiler, spoon sauce over scampi. Place in 350 degree oven for 15 minutes. Serve immediately. Keep moist while baking by placing small amount of water in pan.