How to make the perfect Shrimp Scampi?

Question

no mushrooms please lol

Answer 1

In a large wok or non-stick skillet, melt 1 tbsp butter & 2 cloves garlic minced. Add 1 lb medium/large shrimp - peeled & deveined & sautee over medium heat stirring often til shrimp is done....they will turn orange & white. Add a sprinkle of lemon pepper & juice of 1 lemon. Serve over pasta of your choice or in individual ceramic dishes with juice.....Add more butter if desired......Serve with cheddar drop biscuits & a fresh salad!!

Answer 2

Serving Size: 1


1 1/2 Tablespoons Olive Oil
7 Shrimp 16/20 -- peeled & deveined
Flour -- as needed

1 1/2 Fluid Ounces White wine
1 Pinch Salt and White Pepper

1/2 Teaspoon Lemon juice
1 1/2 Ounces Garlic Butter in several chunks or slices
1 Teaspoon Parsley -- chopped


[1) Heat saute pan and add Olive Oil...

[2) Dust Shrimp with Flour, shake off excess, put shrimp in saute pan.

[3) Saute until half done, add White Wine and Saute Seasoning.

[4) Add Lemon Juice, Garlic Butter & Parsley, REMOVE FROM HEAT.

Answer 3

Easy Shrimp Scampi

Blob of butter in the pan, add a few chopped garlic cloves. As it sizzles, add 1 lb. cleaned raw shrimp. Chop some parsley & toss it in.

Into a cup of white wine, mix 1 teaspoon cornstarch and 1 tablespoon dijon mustard. Dump it in when the shrimp are almost cooked. Salt & pepper it.

Once the sauce thickens, you're done. Serve on pasta.

Quick! Easy! Almost no measuring! Yumtastic! No ingredients you don't already have!

Answer 4

Shrimp Scampi:

1 1/2 lbs shrimp
2 TBS extra virgin olive oil
2 TBS green onion
1 1/2 tsp each basil, parsley
2 TBS lemon juice
1/4 tsp each s&p
2 cloves garlic
grated parmesan

Heat oil. Cook all ingredients (except parmesan) in oil 2-3 min or
until shrimp is pink and firm. Remove from heat. Sprinkle with parmesan
Can toss with fettucini.

I love it! So simple but delicious.

Answer 5

SHRIMP SCAMPI PASTA

Buttery and lush with garlic, this dish, though simple to prepare, feels indulgent.

1/4 cup olive oil
1 lb peeled and deveined large shrimp (raw; 20 to 25 per lb)
4 large garlic cloves, left unpeeled and forced through a garlic press
1/2 teaspoon dried hot red-pepper flakes
1/2 cup dry white wine
1 teaspoon salt
1/2 teaspoon black pepper
5 tablespoons unsalted butter
3/4 lb capellini (angel-hair pasta)
1/2 cup chopped fresh flat-leaf parsley

Bring a 6- to 8-quart pot of salted water to a boil.

Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl. Add garlic to oil remaining in skillet along with red pepper flakes, wine, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, and stir in shrimp. Remove skillet from heat.

Cook pasta in boiling water until just tender, about 3 minutes. Reserve 1 cup pasta-cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep moist.

Makes 4 servings.

Gourmet
Quick Kitchen
April 2006

Epicurious.com © CondéNet, Inc. All rights reserved.

Answer 6

INGREDIENTS:
8 ounces angel hair pasta
1 3/4 cups chicken broth
2 garlic cloves, minced
1/4 teaspoon lemon-pepper seasoning
1/4 cup chopped green onions, divided
1/4 cup minced fresh parsley, divided
1 pound uncooked shrimp, peeled and deveined

--------------------------------------------------------------------------------

DIRECTIONS:
Cook pasta according to package directions. Meanwhile, in a large saucepan, combine the broth, garlic, lemon-pepper and 3 tablespoons each green onions and parsley. Bring to a boil. Add shrimp; cook for 3-5 minutes or until shrimp turn pink. Drain pasta and place in a serving bowl. Top with shrimp mixture and remaining onions and parsley.

Answer 7

shrimp scampi is nothing more than sauteed shrimp in butter and garlic..cook til pink and some add lemon right before serving....it can be served on pasta mainly....a lot of places do it under the broiler with butter and garlic and serve it in the same dish...and im a wva fan for 55 years...

Answer 8

Basil Shrimp Scampi:

Notes: To sliver the basil, stack about six leaves at a time; starting at tip ends, roll up tightly, then thinly slice rolls crosswise. If desired, serve scampi with grated parmesan cheese to add to taste.

1 pound dried linguine
1/4 cup (1/8 lb.) butter
2 tablespoons olive oil
1 1/2 pounds shrimp (35 to 40 per lb.), peeled (tails left on), deveined, and rinsed
2 tablespoons minced garlic
3/4 teaspoon hot chili flakes
1/4 teaspoon fresh-ground pepper
About 1/4 teaspoon salt
1 cup dry white wine
2 cups lightly packed fresh basil leaves, slivered (see notes)

1. In a 6- to 8-quart pan over high heat, bring about 4 quarts water to a boil; add linguine and cook, stirring occasionally, just until tender to bite, 6 to 8 minutes. Drain pasta, reserving about 1/3 cup cooking liquid; return pasta to pan.

2. Meanwhile, in a 10- to 12-inch frying pan over medium-high heat, melt butter with olive oil. Add shrimp, garlic, chili flakes, pepper, and 1/4 teaspoon salt; stir for 2 minutes. Add wine; stir often until shrimp are opaque but still moist-looking in center of thickest part (cut to test), 3 to 4 minutes longer. Stir in basil.

3. Pour shrimp mixture into pan with cooked pasta; mix gently. If mixture is too dry, add reserved pasta-cooking liquid. Divide evenly among four wide, shallow bowls. Add salt to taste.

Yield: Makes 4 servings