Recipes for "shrimp scampi"

Gather all ingredients.

Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain; transfer pasta to a serving bowl and keep warm.

Melt butter in a large saucepan over medium heat. Stir in shrimp and garlic; cook and stir until shrimp turns pink, 3 to 5 minutes.

Stir in white wine and pepper; bring to a boil. Cook and stir for 30 seconds.

Pour shrimp with sauce over pasta in the serving bowl; toss well. Sprinkle with Parmesan cheese and parsley.

Serve with lemon wedges.

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 2 to 3 minutes; drain.

Melt butter in a large skillet over medium heat. Add onion, lemon juice, garlic, parsley, white wine, salt, pepper, and Worcestershire sauce; cook and stir until mixture bubbles. Increase heat to medium-high and stir in shrimp. Cook and stir until shrimp turn pink and opaque, about 5 minutes.

Serve shrimp scampi over pasta. Sprinkle with Asiago cheese and avocado to serve.

Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain and set aside.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Heat 1/4 cup butter over medium heat in a large, deep skillet. Add garlic; cook and stir until fragrant. Add shrimp, white wine, and lemon juice; continue to cook and stir until shrimp is bright pink on the outside and the meat is opaque, about 5 minutes. Stir in red pepper flakes until well combined. Remove from heat and set aside.

Place remaining 1/4 cup butter, bread crumbs, 1/2 the Parmesan cheese, and parsley in a bowl. Stir until well combined. Set aside.

Place cooked pasta into shrimp scampi mixture; toss until fully coated in sauce. Add remaining Parmesan cheese and toss well. Top with bread crumb mixture.

Broil in the preheated oven until golden brown, 3 to 4 minutes. Serve immediately.

Gather all ingredients.Preheat oven to 450 degrees F (230 degrees C)

In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat.

Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.

Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.

Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 8 minutes.

While pasta cooks, melt 2 tablespoons butter in a skillet over medium heat. Add garlic and cook until fragrant and lightly browned, about 1 minute. Add shrimp and cook until tails start curling in, about 2 minutes per side. Add remaining butter, Pinot Grigio, lemon juice, half-and-half, and Parmesan cheese. Stir to incorporate.

Drain linguine and divide noodles between 2 bowls. Serve shrimp mixture on top and garnish with parsley.

Combine butter and olive oil in a large skillet over medium heat. Stir in tomatoes, pesto, and garlic; simmer until tomatoes start to soften, about 2 minutes. Season with pepper flakes and black pepper.

Stir shrimp into sauce; cook just until they turn pink, 3 to 5 minutes. Add spinach; stir until wilted, about 1 minute.

Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain well in a colander set in the sink; transfer to a large bowl.

Heat olive oil and butter together in large skillet over medium heat until butter is melted. Add garlic; cook and stir 2 to 3 minutes. Add shrimp; cook, stirring frequently, 4 to 5 minutes. Stir in wine, lemon juice, basil, salt, and pepper flakes; cook 1 minute more. Stir in tomatoes; cook 1 minute. Toss scampi with linguine to combine. Sprinkle with Pecorino Romano cheese and parsley; toss until combined.

Combine olive oil, lemon zest, lemon juice, red pepper flakes, and dried parsley in a small bowl. Add shrimp and toss to coat. Marinate for 15 to 20 minutes.

Melt butter in a pot over medium-high heat. Add olive oil. Stir in orzo and onion, toss to coat, and cook, stirring frequently, until onions are translucent and orzo is lightly toasted, 4 to 5 minutes. Mix in garlic and cook until fragrant, about 30 seconds.

Deglaze pot with white wine and stir until wine has cooked off. Pour in chicken broth and season with salt and pepper. Cook, stirring frequently, until orzo is tender yet firm to the bite, 8 to 10 minutes. Add peas and shrimp with marinade to the pot, cover, and cook, stirring occasionally, until shrimp are light pink, 3 to 4 minutes.

Divide between 2 dishes, sprinkle with fresh parsley, and garnish with lemon slices.

Preheat an oven to 350 degrees F (175 degrees C).

Toss the shrimp in a bowl with the olive oil, melted butter, garlic, salt, and pepper; set aside for 10 minutes. Arrange the shrimp in a circular pattern in a round casserole dish.

Bake in the preheated oven until the shrimp are pink and cooked through, about 15 minutes.

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.

Preheat grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard any remaining marinade.

Lightly oil grill grate. Grill for 2 to 3 minutes per side, or until opaque.

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.

Bring a large pot of salted water to a boil. Add angel hair pasta and return pot to boil. Cook until al dente. Drain well.

In a large saucepan, melt butter, saute garlic until tender, remove garlic and discard. Add shrimp and cook until colored pink. Stir in white wine. The bread crumbs are used as thickening, so stir in a little at a time until desired thickness is reached.

Serve shrimp over angel hair pasta, sprinkled with Parmesan cheese.

Make zucchini noodles using a spiralizer or julienne peeler.

Melt butter in a large skillet over medium-high heat. Pour in olive oil. Add shallot; cook and stir until tender, 4 to 5 minutes. Add minced garlic; cook until golden, about 2 minutes. Stir in wine and lemon juice; cook until sauce is reduced by almost half, about 3 minutes. Add shrimp, salt, and black pepper. Cook until shrimp turn pink, 2 to 3 minutes. Transfer shrimp to serving plate.

Stir zucchini noodles into skillet. Season with salt and black pepper. Cook until noodles are tender, 4 to 6 minutes. Return shrimp to the skillet. Stir in parsley and Parmesan cheese before serving.

Separate garlic cloves into a bowl; place another bowl on top. Shake until all peels separate from cloves, about 30 seconds, being careful not to shake too hard. Mince garlic cloves.

Melt butter in a sauté pan over medium heat; add minced garlic. Cook, stirring occasionally, until golden brown, 2 to 3 minutes; transfer to a small bowl and set aside.

Pat thawed shrimp dry with paper towels; add to a large mixing bowl.

Combine rice flour, paprika, salt, and cayenne pepper in a small bowl; sprinkle over shrimp and toss until completely coated using a large spoon or spatula.

Heat olive oil in a nonstick skillet over medium-high heat. Add shrimp in a single layer, in batches, and cook until browned and just barely cooked through, 2 to 3 minutes per side. Add some garlic butter; cook for 30 seconds more. Repeat with remaining shrimp and garlic butter. Serve immediately.

Preheat broiler to 500 degrees (260 degrees C).

Stir shrimp together with butter, garlic and wine. Place on a baking sheet and broil for 10 minutes. Sprinkle on scallions and broil for another 2 to 3 minutes, until shrimp are firm. Serve hot.

Cut off broccoli florets and save for another use. Cut woody ends off the stems. Shave large knots off the stems using a vegetable peeler so that they are as uniform as possible. Cut into noodles using the smallest blade on a spiralizer.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add broccoli noodles, salt, and pepper; toss for 3 minutes. Remove from heat and set aside.

Heat remaining olive oil and garlic in a separate skillet over medium heat. Cook for 1 minute. Add shrimp and cook until opaque, about 3 minutes per side. Transfer shrimp to a bowl.

Add wine, lemon juice, butter, basil, chives, and red pepper to the skillet. Whisk over medium heat for 3 minutes. Return shrimp to the skillet and toss to coat.

Spoon broccoli noodles into 4 serving bowls. Top with shrimp mixture.

Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet with 2 tablespoons olive oil. Season spaghetti squash with salt and pepper and place cut side down on the baking sheet.

Bake in the preheated oven until easily pierced with a fork, about 40 minutes. Remove from oven and cool until easily handled. Scrape insides of squash into spaghetti strands with a fork.

Heat 4 tablespoons olive oil in a large skillet over medium-high heat and cook garlic until fragrant, about 2 minutes. Add shrimp and season with salt, black pepper, and red pepper flakes. Saute shrimp until pink, tossing often to prevent burning, about 5 minutes. Remove from heat and add spaghetti squash strands. Mix in lemon juice and zest. Serve sprinkled with parsley.

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

Meanwhile, heat peanut oil in a large skillet over medium-high heat. Sear shrimp until starting to firm up, about 2 minutes per side; transfer to a plate.

Add sherry, garlic, sesame oil, and ginger paste to the skillet; cook until fragrant, about 2 minutes. Add broth, soy sauce, and Sriracha; cook for 4 minutes. Add butter; cook until melted, about 1 minute.

Return shrimp to the skillet; cook 4 minutes. Off heat, stir in lime juice.

Divide spaghetti among 4 plates; top with shrimp scampi. Garnish with green onions and sesame seeds.

Cover shirataki noodles with water and bring to a boil. Boil for 5 minutes. Drain.

Return drained noodles to the saucepan and cook over medium heat to remove any excess moisture, 5 to 6 minutes. Remove from heat and set aside.

Drizzle olive oil into a large skillet over medium heat. Add shallot and stir until translucent, 2 to 3 minutes. Take care not to burn. Add garlic and red pepper flakes; stir for 1 minute. Add shrimp and cook for 2 to 3 minutes per side, taking care not to overcook. Season with salt and pepper.

Transfer shrimp to a bowl, reserving pan drippings in the skillet. Whisk lemon juice and white wine into the skillet. Add butter and cook until fully incorporated and sauce begins to thicken slightly, 3 to 4 minutes.

Return shrimp to the skillet. Add noodles. Sprinkle with parsley and toss to combine.

First five minutes: shrimp. Start a pot of boiling water for the noodles. Heat the olive oil over medium high heat in a small skillet. Press the excess moisture out of the shrimp (especially if they were originally frozen) and place them in the hot skillet. Don’t move them around right away – let them cook for 1-2 minutes before flipping them over to cook on the other side. Sprinkle with salt and pepper while still in the pan. When the shrimp are cooked through, remove from heat and set aside.

Second five minutes: sauce and noodles. Put the noodles in the boiling water and cook as directed on the package. In the skillet used earlier, add the garlic and butter and reduce the heat to medium. Saute for 3 minutes, stirring continuously, until the garlic is soft and fragrant. The garlic will taste bad if it gets burned so be careful! Add the wine and allow to cook down (simmer until there is less liquid) for a few minutes. Add the lemon pieces and saute for another 1-2 minutes. Finally, add the shrimp back to the skillet just to warm it up again.

Last five minutes: assemble. Drain the noodles and return to the saucepan. Add the shrimp/lemon/garlic mixture and the fresh parsley. Toss to combine. Season with salt and pepper and top with a tiny bit of Parmesan cheese.

Gather ingredients.

Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.

Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat.

Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes.

Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.

Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon.

Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer.

Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve.

Serve hot and enjoy!

Heat a sauté pan on high heat then reduce to medium high heat. Swirl the butter and olive oil into the pan. After the butter melts it will foam up a bit then subside. If using unsalted butter, sprinkle a little salt in the pan. Stir in the slivered garlic and red pepper flakes.

Sauté the garlic for just a minute, until it begins to brown lightly on the edges, then add the shrimp.

Add the wine and stir to coat the shrimp.

Move the shrimp, so they are in an even layer in the pan. Increase the heat to high and boil the wine for about two minutes.

Stir the shrimp and arrange them so you turn them over to cook on the other side. Continue to cook on high heat for another minute.

Remove the pan from the heat. Sprinkle the shrimp with parsley, lemon juice, and black pepper, and toss to combine.

Serve as is, or with crusty bread, over pasta, or over rice (for a gluten-free version).

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