SHRIMP SCAMPI WITH CHERRY TOMATOES
Steps:
- Fill a high-sided skillet set over high heat with water. Add 3 tablespoons of the salt and bring to a boil. Add the pasta, and gently stir using tongs to make sure the pasta doesn't stick to itself. Cook the pasta for 12 to 14 minutes, and then drain.
- In a large skillet set over medium heat, add the oil. When hot, add the garlic, shallots, tomatoes and the remaining 1/2 tablespoon salt. Saute until the onions are translucent, 2 to 3 minutes. Stir in the paprika and chile flakes, and saute for 1 to 2 minutes. Pour in the wine, scraping up any bits on the bottom of the pan. Bring to a simmer. Add the cream and return to a simmer for 1 minute. Add the shrimp and cover with the sauce. Cook, stirring to make sure the shrimp cooks through, 3 to 5 minutes. Add the chives and parsley, and toss to mix. Serve the shrimp and sauce over the pasta.
SPICY SHRIMP AND TOMATO SCAMPI
A twist on shrimp scampi that I threw together for my hungry husband one day, made with things I had in the cupboard. It went over so well that it is a regular at our house now.
Provided by Rachel Timmerman
Categories Main Dish Recipes Seafood Main Dish Recipes Shrimp 100+ Shrimp Scampi Recipes
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
- Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes; simmer until heated through, about 5 minutes more. Add the lemon juice and shrimp. Cook and stir until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Stir in the parsley, then season with salt, pepper, and red pepper flakes. Serve shrimp and sauce over prepared penne pasta. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 469.8 calories, Carbohydrate 61.9 g, Cholesterol 173 mg, Fat 10 g, Fiber 4.3 g, Protein 34.3 g, SaturatedFat 1.7 g, Sodium 382.6 mg, Sugar 6.3 g
SPICED GINGER SHRIMP WITH BURST TOMATOES
This speedy, buttery, one-pan meal stars plump, spiced shrimp zipped up with grated fresh ginger, and sweetened with ripe Sungold tomatoes that burst in the skillet. You can use any aromatic spice mix you have on hand here, which makes it a highly convenient meal as well. Serve this over rice or with crusty bread for mopping up all those rich, jammy tomatoes.
Provided by Melissa Clark
Categories weekday, seafood, main course
Time 20m
Yield 2 to 3 servings
Number Of Ingredients 12
Steps:
- In a medium bowl, combine spice blend, ginger, garlic, scallion whites, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add shrimp and toss well. Heat a large skillet over high heat, then add the oil. Add the tomatoes and 1/4 teaspoon salt. Cook until the whole tomatoes burst and the halved ones start to wrinkle, about 2 minutes.
- Add shrimp mixture and sauté for another 2 to 4 minutes, turning the shrimp, until they are pink all over.
- Gently stir in butter and cook for another minute, until the shrimp are cooked through. Remove from heat and add a squeeze of fresh lime juice. Taste and add more salt and spices, if needed. Garnish with mint and scallion greens and serve immediately.
MY SPECIAL SHRIMP SCAMPI FLORENTINE
This shrimp scampi has the fresh flavors of tomatoes, spinach, and pesto. Serve over rice with hot Italian bread on the side.
Provided by Valerie
Categories Main Dish Recipes Seafood Main Dish Recipes Shrimp 100+ Shrimp Scampi Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Combine the butter and the olive oil in a large skillet over medium heat. Stir in pesto, garlic, and tomatoes, and simmer until the tomatoes start to soften, about 2 minutes. Season with red pepper flakes and black pepper to taste.
- Stir the shrimp into the sauce, and cook just until they turn pink, 3 to 5 minutes. Add the spinach, and stir until wilted, about 1 minute.
Nutrition Facts : Calories 445.5 calories, Carbohydrate 5.6 g, Cholesterol 215.7 mg, Fat 38.1 g, Fiber 1.8 g, Protein 21.5 g, SaturatedFat 13.5 g, Sodium 384 mg, Sugar 2.5 g
ABSOLUTELY THE BEST SHRIMP SCAMPI
The best scampi ever. Will melt in your mouth. Serve with a rice pilaf and salad for a wonderful meal.
Provided by Kat
Categories Main Dish Recipes Seafood Main Dish Recipes Shrimp 100+ Shrimp Scampi Recipes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- In a small bowl, combine flour, salt, pepper and cayenne pepper. Mix thoroughly. Dredge shrimp in flour mixture.
- In a large skillet, saute dredged shrimp in olive oil for 5 minutes over high heat. Toss shrimp often to prevent burning. Transfer shrimp with a slotted spoon to a serving dish, leaving the oil in the pan.
- In the same pan, saute the garlic, shallot, parsley and oregano over medium heat for 3 minutes; stirring constantly. Spoon the mixture over the shrimp. Return pan to the heat. Preheat your broiler for medium heat.
- Pour the wine and brandy into the skillet and ignite with a match or lighter. When the flames die down, stir to loosen any browned bits on the bottom of the skillet; pour over shrimp.
- Place the serving dish of shrimp in a preheated broiler for about 2 minutes.
Nutrition Facts : Calories 499.8 calories, Carbohydrate 16 g, Cholesterol 268.7 mg, Fat 29.6 g, Fiber 1 g, Protein 35.6 g, SaturatedFat 3.8 g, Sodium 532.4 mg, Sugar 0.6 g
SUMMER SHRIMP SCAMPI WITH TOMATOES AND CORN
Shrimp get along well with garlic, butter and lemon, and so do tomatoes and corn. Combine them, and you get a summery shrimp scampi that comes together in one skillet. A searing hot pan helps the tomatoes blister and the corn caramelize before they are coated in a garlic-lemon butter sauce. This is a meal in and of itself, but if you want to serve it with pasta or bread, they'd be welcome additions.
Provided by Ali Slagle
Categories dinner, lunch, quick, weekday, seafood, vegetables, main course
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Pat the shrimp very dry and season with salt and pepper. In a large (12-inch) skillet, heat the olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Use a slotted spoon to transfer the shrimp to a plate.
- Add the tomatoes to the skillet, season with salt and pepper, and cook, stirring just once or twice, until they start to blister in spots, 3 to 4 minutes. Add the corn, season with salt and pepper, and cook, stirring just once or twice, until the tomatoes burst and the corn is golden in spots, 3 to 4 minutes.
- Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.
- Reduce heat to medium, and add the wine and lemon juice, scraping any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted. Add the shrimp and its juices and stir until warmed through. (If the sauce breaks and looks greasy, add 1 or 2 teaspoons of water and stir until emulsified.)
- Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.
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