Shrimp Scampi?

Question

Does anybody have a good shrimp scampi recipe? I am trying to learn how to make it. Thanks.

Answer 1

I make great Shrimp Scampi and it does not call for any major recipe. It is one of my most requested dishes!!

Purchase fresh shrimp in the shell. Clean and devein, but leave shell on.

Place shrimp single layer in heavy baking dish. Add 1/2 pat of butter to the top of each shrimp. On top of that, add about 1/4 tsp freshy ground garlic.

Place pan under broiler on high until shrimp shells are completely pink (about 6 minutes) Do not turn shrimp.

Spritz shrimp with fresh lemon juice. Serve shrimp and garlic butter sauce over white rice with a wilted spinach salad on the side.

Shrimp Scampi is EASY. This is the same way they make it at several top NYC restaurants.

Answer 2

This is my favorite shrimp scampi recipe! Easy and delicious!

Vegetable oil
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Enjoy!!

Answer 3

There used to be a restaurant in downtown Seattle, in the Seattle-First Building - up on the 48th floor - called Mirabeau Room. The food was absolutely wonderful as were the waiters and chefs. When I went there, I would order their Duck A La Orange with the Shrimp Scampi as an appetizer. Their Shrimp Scampi was similar to the ones you have already received - onions, garlic, lemon juice, wine, but they also added sectioned tomatoes to theirs. It wasn't served over any noodles or rice - just in the dish - but it was soooo good.

Answer 4

1 1/2 pounds large peeled shrimp (about 16 to 24)
1/3 cup clarified butter
4 tablespoons minced garlic
6 green onions, thinly sliced
1/4 cup dry white wine
2 tablespoons lemon juice, fresh if possible
2 tablespoons chopped fresh parsley
salt and pepper, to taste

Rinse shrimp and set aside. Heat butter in large skillet over medium heat. Cook garlic 1 or 2 minutes or until softened but not browned. Add shrimp, green onions, wine and lemon juice; cook until shrimp are pink and firm, about 1 to 2 minutes on each side.
Do not overcook. Add chopped parsley and salt and pepper before serving. Garnish with lemon slices and parsley sprigs if desired.
Makes 8 first-course servings.

Answer 5

this is how I make it..you can make it with chicken too...this is for 2 people
1/2 stick butter
2 tbsp olive oil
20 -medium sized shrimp, cooked or uncooked, with the tails ON (it's important to leave the tails on, because with the tails off, the shrimp will shrink when they cook)
4 cloves garlic, chopped fine
1 red pepper, cleaned and diced
and sometimes I add asparagus as well
salt and pepper
1/4 cup white wine
1 lb pasta or 2 cups cooked rice
2 tbsp dried parsley (or a small handful fresh chopped)
Heat your oils in the pan until warm. add the garlic and pepper. saute on low until the pepper is cooked. if the shrimp are uncooked add the wine and the shrimp and saute till the shrimp are pink.
if the shrimp are cooked just add the wine ONLY and saute for 10 minutes. Then turn the stove off and add the shrimp, toss to warm them up. Stir in the parsley.
Serve over your pasta or rice with grated cheese...yum!

Answer 6

You will need
1 lemon or bottled juice fresh is best though
the amount of shrimp you will use
2 cloves of fresh garlic chopped
2 tbsp chopped parsley
butter 5 tbsp

first put your butter in a fairly hot pan 2 tbsp when it starts to bubble add the garlic. Cook it until it is tender.
Add the shrimp, season with salt and pepper.
Cook until almost done but do not overcook( if the tail and head touch they are overdone) squeeze in lemon juice.
then add tthe remaining butter and parsley remove from heat amd swirl in pan untill the butter is melted and completely incorperated
check seasoning and sdjust as needed.

Answer 7

Food Network has some good ones. Emeril has an easy, great one on there! You can omit wine, etc without changing thentaste much!