Lemon Scampi Sauce Recipes

LEMONY SHRIMP SCAMPI

Lemony Shrimp Scampi image

Easy and elegant, this dish is a real catch. The use of the word "scampi" to mean a garlicky, buttery preparation for shrimp is more Italian-American than Italian; it's thought to have first appeared on a menu in 1950s New Jersey.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Time 20m

Number Of Ingredients 8

Ingredients

Salt and pepper
3/4 pound angel-hair pasta
2 tablespoons olive oil
3/4 pound large or jumbo shrimp, peeled and deveined
6 tablespoons unsalted butter
3 cloves garlic, minced
1/4 cup lemon juice (from 2 lemons), plus wedges for serving
2 tablespoons chopped fresh parsley

Steps:

In a large pot of boiling salted water, cook pasta according to package instructions, then drain.
Meanwhile, in a large skillet, heat oil over medium-high. Add shrimp and cook until opaque throughout, about 3 minutes, flipping once. Transfer to a plate.
Reduce heat to medium. Add butter and garlic to skillet and saute until garlic is soft and fragrant, about 2 minutes. Add lemon juice and cook 1 minute; season with salt and pepper. Remove from heat and stir in parsley. Add pasta and shrimp and toss to combine. Serve with lemon wedges.

Nutrition Facts : Calories 622 g, Fat 27 g, Fiber 2 g, Protein 28 g, SaturatedFat 12 g

LIGHT & LEMONY SCAMPI

Light & Lemony Scampi image

A touch more lemon helped me trim the calories in our favorite shrimp scampi recipe. For those who want to indulge, pass around the Parmesan. -Ann Sheehy, Lawrence, Massachusetts

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

1 pound uncooked shrimp (26-30 per pound)
8 ounces uncooked multigrain angel hair pasta
1 tablespoon butter
1 tablespoon olive oil
2 green onions, thinly sliced
4 garlic cloves, minced
1/2 cup reduced-sodium chicken broth
2 teaspoons grated lemon zest
3 tablespoons lemon juice
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 cup minced fresh parsley
Grated Parmesan cheese, optional

Steps:

Peel and devein shrimp, removing tails. Cut each shrimp lengthwise in half. Cook pasta according to package directions. , In a large nonstick skillet, heat butter and oil over medium-high heat. Add shrimp, green onions and garlic; cook and stir until shrimp turn pink, 2-3 minutes. Remove from pan with a slotted spoon., Add broth, lemon zest, lemon juice, pepper, salt and red pepper flakes to same pan. Bring to a boil; cook until liquid is slightly reduced, about 1 minute. Return shrimp to pan; heat through. Remove from heat., Drain pasta; divide among 4 bowls. Top with shrimp mixture; sprinkle with parsley. If desired, serve with cheese.

Nutrition Facts : Calories 378 calories, Fat 10g fat (3g saturated fat), Cholesterol 146mg cholesterol, Sodium 405mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 5g fiber), Protein 29g protein. Diabetic Exchanges

GARLICKY LEMONY SHRIMP SCAMPI

Garlicky Lemony Shrimp Scampi image

An Italian-American classic, these garlicky and wine-bathed beauties can be prepared quickly in your kitchen. Many cooks serve them over pasta or with a side of crusty bread, and either would make a great meal. Don't skimp on the shrimp size: use at least 21 to 25 (shrimp per pound [454 g]) or even jumbos (10 to 15 shrimp per pound [454 g]) because small shrimp cook too fast and don't have that plump, crisp texture. The key to this dish is to get that pan smoking hot before you start and to work fast. Mise en place is important, so have all your items prepped to keep up with the speed of the heat.

Provided by Jet Tila

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons (28 g) unsalted butter
2 tablespoons (30 ml) extra-virgin olive oil
4 cloves garlic, minced
1/2 cup (120 ml) dry white wine or chicken stock
Heavy pinch of Maldon sea salt
Pinch of crushed red pepper flakes (optional)
Freshly ground black pepper
2 pounds (910 g) large or extra-large shrimp, peeled and deveined
1/4 cup (60 ml) fresh lemon juice
2 tablespoons (8 g) chopped fresh Italian parsley

Steps:

Heat a large skillet over high heat for 1 to 2 minutes. You want the pan hot but not smoking hot; you can add a few drops of water to see if they sear and evaporate immediately. Swirl in the butter and olive oil until the butter melts and the pan smokes lightly. Toss in the garlic and cook, stirring, for about 30 seconds, or until fragrant. Carefully pour in the wine and cook, swirling, until reduced by half, 30 seconds to 1 minute. Season with salt, red pepper flakes and black pepper.
Add the shrimp, constantly tossing until they just turn from translucent to slightly opaque or pink, 2 to 4 minutes, depending on the size. Add the lemon juice and parsley. Remove from the heat and serve immediately.

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