Best Decadently Creamy Shrimp And Scallop Scampi With Orzo Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CREAMY SHRIMP SCAMPI



Creamy Shrimp Scampi image

This shrimp scampi is the closest that I've found to what some of the finest restaurants serve. My husband says it's the best he's ever had.

Provided by DonnaT

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Shrimp     100+ Shrimp Scampi Recipes

Time 50m

Yield 4

Number Of Ingredients 13

¼ cup flour
salt and pepper to taste
24 large shrimp in shell (21 to 25 per lb), peeled and deveined
2 tablespoons olive oil
2 tablespoons finely chopped shallot
1 large clove garlic, pressed
½ cup Chardonnay wine
1 cup chicken broth, divided
1 tablespoon lemon juice
1 cup heavy cream
½ cup butter
2 tablespoons chopped fresh parsley
¼ cup grated Romano cheese

Steps:

  • Place the flour on a rimmed plate, and season with salt and pepper. Toss the shrimp in the flour, and shake off excess. Heat the oil in a large skillet over medium heat; cook the shrimp until pink, about 2 minutes per side. Remove shrimp from skillet, and reserve.
  • Discard all but 1 tablespoon oil from the skillet. Cook the shallots and garlic in the oil until soft, about 2 minutes. Pour in the wine, 1/2 cup chicken broth, and the lemon juice. Simmer for about 5 minutes, or until reduced to about 3/4 cup. Stir in the remaining 1/2 cup of chicken broth and the cream, and simmer until sauce is reduced and thickened slightly, approximately 10 minutes more. Add the butter, and stir until melted.
  • Return the shrimp to the skillet; simmer until heated through, about 3 minutes. Sprinkle with the parsley and Romano cheese before serving.

Nutrition Facts : Calories 656.7 calories, Carbohydrate 10.4 g, Cholesterol 341.8 mg, Fat 54.9 g, Fiber 0.3 g, Protein 25.5 g, SaturatedFat 30.8 g, Sodium 499 mg, Sugar 0.7 g

DECADENTLY CREAMY SHRIMP AND SCALLOP SCAMPI WITH ORZO



Decadently Creamy Shrimp and Scallop Scampi With Orzo image

I found myself without a car today and had to come up with dinner from things in the freezer and pantry. A quick inventory was pointing me in the direction of scampi but I wanted something a bit different. This is still very garlicky and yet the creamy cheesy sauce makes it somewhat comforting and very decadent. Served it with some steamed broccoli and crusty bread.

Provided by JPsBarbie

Categories     Weeknight

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

2 cups clam broth
1 cup water
4 garlic cloves, minced
5 mixed mushrooms, sliced
1 lb shrimp, deveined and peeled
1/2 lb scallops
1 1/2 cups orzo pasta
2 teaspoons Old Bay Seasoning or 2 teaspoons bahama mama seasoning
salt
pepper
3 tablespoons butter
1 cup heavy cream
3/4 cup shredded parmesan cheese, Fontina or 3/4 cup asiago cheese

Steps:

  • Melt butter in pan and add garlic and orzo. Add some of the Bahama Mama seasoning (I prefer it to the Old Bay). Cook about 5 minutes or until orzo turns a golden brown. Be careful not to burn it.
  • Add clam broth and water. Cover and cook for about 15 minutes stirring occassionally to keep from clumping.
  • Add mushrooms, shrimp, and scallops. Stir and cover for 5 minutes.
  • Stir in heavy cream and cheese. Cover and cook for about 5 more minutes.
  • Add salt, pepper, or more of the Bahama Mama seasoning to taste.

Nutrition Facts : Calories 518, Fat 26.1, SaturatedFat 15.3, Cholesterol 251.4, Sodium 1296.5, Carbohydrate 36.1, Fiber 1.4, Sugar 1.3, Protein 33.4

SCALLOP SCAMPI - CREAMY STYLE



Scallop Scampi - Creamy Style image

this is one of my family's favorites. the only thing we need to buy when we're in the mood for this is the scallops! everything else is pretty cheap and can usually be found in your pantry. it's simple, delicious, and very filling (while still being nice to your waist-line!) PERFECT FOR PESCATARIANS!

Provided by altheacodamon

Categories     European

Time 35m

Yield 4-5 serving(s)

Number Of Ingredients 16

1 -2 lb fresh sea scallops (rinsed and patted dry) or 1 -2 lb frozen sea scallops (rinsed and patted dry)
2 shallots or 1 medium white onion
4 garlic cloves
1 cup flour (or enough to lightly coat the scallops)
1 1/2 cups white wine (AVOID SALTY COOKING WINE!)
1/4 cup light cream or 1/4 cup heavy cream
1/4 cup extra virgin olive oil, for searing the scallops
2 -3 pinches italian seasoning
2 -3 pinches dried oregano
1 tablespoon salt (plus more of salting pasta water)
freshly cracked black pepper (3-4 grinds)
1 teaspoon crushed red pepper flakes
5 tablespoons fresh parsley (for garnish)
freshly grated parmesan cheese or parmigiano-reggiano cheese
lemon wedge (to garnish) (optional)
1 lb linguine or 1 lb thin spaghetti

Steps:

  • first, get your sautee pan ready. it's best to use a deeper sautee pan, or slightly larger frying pan (to hold sauce). fill another pot with water over medium-high heat for your pasta. add oil to sautee pan and heat the pan over medium heat.
  • lightly coat your rinsed scallops in the flour. once the pan is hot, carefully place the scallops in the pan. REMEMBER: the less you touch them, the better browning you get!
  • leave scallops alone for a few minutes until they are golden on the bottom. (flip a scallop over to test) cook on other side for another 4 minutes. remove scallops once they are firm and golden. set aside on plate with a paper towel.
  • drain some of the left over olive oil and add the garlic and onions (if you're not using a non-stick pan, this will help scrape the yummy drippings on the bottom!) sautee the garlic and onions until slightly transparent and add: italian seasoning, oregano, salt and pepper.
  • when your water is boiling, HEAVILY salt the water and add pasta. stir to avoide sticking.
  • add the wine to the onion mixture and reduce heat to low. cover pan. leave covered for about 5-7 minutes.
  • when the sauce is slightly bubbling, add the cream and keep stirring. add a couple ladle-fulls of pasta water to the sauce to get an even creamier consistency. add scallops back into sauce and turn heat off.
  • once pasta is cooked, drain immediately and plate.
  • ladle equal amounts on each plate and distribute the scallops (don't be too greedy!). sprinkle with parsely and freshly grated parmesan cheese.
  • you can squeeze some fresh lemons for a nice spritz. enjoy!

Nutrition Facts : Calories 872.2, Fat 19.4, SaturatedFat 4.1, Cholesterol 47.3, Sodium 1948.1, Carbohydrate 117.6, Fiber 4.8, Sugar 3.1, Protein 38.2

SHRIMP AND SCALLOP SCAMPI



Shrimp and Scallop Scampi image

Make and share this Shrimp and Scallop Scampi recipe from Food.com.

Provided by lucy k.

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 16

3 tablespoons olive oil
1 large onion, chopped
6 cloves garlic, minced
1 lb small shrimp or 1 lb medium shrimp, peeled
1 lb scallops, quartered
1 cup white wine
2 tablespoons fresh basil or 2 teaspoons dried basil
1/2 teaspoon red pepper flakes
1/4 cup chicken stock
1 teaspoon sugar
1/3 cup butter
1 lemon, juice of
salt
ground pepper
1/4 cup parsley, chopped
1/4 cup grated parmesan cheese

Steps:

  • Heat oil in a large skillet over medium heat.
  • Add onions, and cook for 2 minutes.
  • Add garlic.
  • Cook for 1 minute more.
  • Add shrimp and scallops, and cook for 2- 3 minutes.
  • Add wine, basil, pepper flakes, chicken stock, and sugar.
  • Simmer about 4 minutes, until shrimp are pink and scallops opaque.
  • Add butter, lemon juice, salt and pepper.
  • Serve over pasta or rice.
  • Sprinkle with parsley and parmesan.

Nutrition Facts : Calories 558.6, Fat 30.4, SaturatedFat 12.7, Cholesterol 256.9, Sodium 584.5, Carbohydrate 13.8, Fiber 0.9, Sugar 3.9, Protein 46

SHRIMP SCAMPI WITH ORZO



Shrimp Scampi With Orzo image

The universal appeal of shrimp scampi, frankly, isn't the shrimp but the pan sauce: garlicky butter lightened with white wine and bursts of lemon, parsley and red-pepper flakes. Scampi is often tossed with pasta or served with crusty bread, but this version instead uses quick-cooking orzo. It simmers directly in the pan sauce, imparting a starchy gloss - and soaking up the garlicky scampi flavors. Toss the shrimp with some garlic, lemon zest and red-pepper flakes to marinate while the pasta gets a head start on the stove, then simply toss the shrimp on top of the orzo to steam. It all comes together in a flash, and feels effortless. Pair this dish with Caesar salad, steamed broccoli or arugula, or bask in its simple comfort, straight from a spoon.

Provided by Ali Slagle

Categories     dinner, quick, one pot, pastas, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 11

1 pound large shrimp, peeled and deveined
3 tablespoons extra-virgin olive oil
1 tablespoon lemon zest, plus 1 tablespoon juice (from 1 lemon)
1/2 teaspoon red-pepper flakes
Kosher salt and black pepper
4 garlic cloves, minced
2 tablespoons unsalted butter
1 cup orzo
1/3 cup dry white wine
2 cups boiling water, seafood stock or chicken stock
3 tablespoons finely chopped parsley

Steps:

  • In a medium bowl, stir together shrimp, 1 tablespoon olive oil, lemon zest, red-pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon pepper and half the garlic. Set aside to marinate. (This step can be done up to 1 hour in advance.)
  • Add butter, remaining olive oil and remaining garlic to a medium skillet set over medium heat. When the butter starts to bubble, add the orzo and 1/2 teaspoon salt and cook, stirring often, until the orzo is toasted, about 2 minutes, adjusting the heat as necessary to prevent the garlic from burning. Carefully add the wine - it will bubble - and stir until absorbed, about 1 minute. Stir in water, reduce heat to low, cover, and cook until orzo is al dente, about 12 minutes.
  • Add the shrimp in a snug, even layer on top of the orzo, cover, and cook until all the shrimp is pink and cooked through, 2 to 4 minutes. Remove from heat and let sit, covered, 2 minutes.
  • Sprinkle with parsley and lemon juice, season with salt and pepper, and serve immediately.

SHRIMP & SCALLOP SCAMPI WITH LINGUINE



Shrimp & Scallop Scampi With Linguine image

This is a recipe from The Quarterdeck in Cape Cod MA....I got it from Food Network Magazine and putting here for safe keeping

Provided by CIndytc

Categories     One Dish Meal

Time 45m

Yield 4 , 4 serving(s)

Number Of Ingredients 11

1 lb linguine
12 jumbo shrimp, peeled and deveined
12 large sea scallops, tough foot muscles removed
fresh ground pepper
kosher salt
3 1/2 tablespoons unsalted butter
2 garlic cloves, minced
2 tablespoons fresh lemon juice, plus lemon wedges for garnish
1/2 cup dry white wine
1/4 cup torn fresh basil
2 tablespoons chopped fresh parsley

Steps:

  • 1. Bring a large pot of salted water to a boil. Add the liquine and cook as the label directs.
  • 2. Meanwhile, heat a large skillet over medium=high het. Pat the shrimp and scallop dry, then season with salt and pepper. Add 1/2 T. butter to the pan and cook the shrimp unti golden on one side, about 3 minutes. Turn the shrimp and add half of the garlic; cook until the garlic is fragrant, but the shrimp are still translucent, 1 to 2 more minutes. Transfer the shrimp to a plate.
  • 3. Add the scallops to the skillet and cook until golden on one side, about 3 minutes. Turn the scallops, add the remiaining garlic and cook 1 to 2 more minutes. Add the lemon juice and wine and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the sauce is reduced by half, about 3 minutes. Return the shrimp to the pan, then add the basil and the remaining 2 T. of butter; season with salt and pepper to taste.
  • 4. Drain the pasta and transfer to a large serving bowl. Toss with the shrimp, scallops and sauce; garnish with parsley and lemon.

ONE-POT SHRIMP SCAMPI ORZO



One-Pot Shrimp Scampi Orzo image

A different take on classic shrimp scampi, this dish is cooked in one pot and is ready in under 45 minutes. Serve with a side salad, if desired.

Provided by Bren

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Shrimp     100+ Shrimp Scampi Recipes

Time 45m

Yield 2

Number Of Ingredients 18

1 tablespoon olive oil
1 teaspoon lemon zest
1 teaspoon lemon juice
1 pinch red pepper flakes
½ teaspoon dried parsley
½ pound uncooked medium shrimp, peeled and deveined
1 tablespoon butter
1 tablespoon olive oil
¾ cup orzo
½ cup finely diced onion
1 large clove garlic, minced
¼ cup white wine
1 ¼ cups low-sodium chicken broth
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ cup frozen peas, defrosted
½ tablespoon chopped fresh parsley
2 lemon slices

Steps:

  • 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.

Nutrition Facts : Calories 625.2 calories, Carbohydrate 69.5 g, Cholesterol 190.4 mg, Fat 21.9 g, Fiber 5.8 g, Protein 33.7 g, SaturatedFat 6.4 g, Sodium 942.7 mg, Sugar 7.8 g

SCALLOP & SHRIMP SCAMPI OVER PASTA



Scallop & Shrimp Scampi over Pasta image

Make and share this Scallop & Shrimp Scampi over Pasta recipe from Food.com.

Provided by chefeurasia

Categories     Spaghetti

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

14 1/2 ounces pasta (I used Barilla's protein plus spaghetti)
8 scallops
shrimp, i used 2 pounds peeled and deveined (as much as you like)
1/8 cup parsley
1/8 cup butter
1 tablespoon flour
1 garlic clove (chopped)
2 cups pinot grigio wine
1 dash salt & pepper

Steps:

  • Boil a pot of water and cook your pasta.
  • In a Sauce pan add a 1 Tbsp of olive oil and cook your Scallops on Medium-High heat to get a nice caramel look on your scallops.
  • Remove Scallops and lower the heat.
  • Add your 2 cups of Pinot Grigio and Garlic.
  • Take your 1/4 of butter and dunk it in the flour. When the Pinot Grigio starts to boil add your butter and parsley. Bring it down to low and add your uncooked shrimp. (Note: If you have cooked shrimp wait to the end to add it. - Literally the last-minute).
  • Drain your pasta and place it back in the pot.
  • Turn off the heat on the saucepan and add your scallops.

Nutrition Facts : Calories 561, Fat 7.5, SaturatedFat 4, Cholesterol 22.4, Sodium 175.7, Carbohydrate 82.4, Fiber 3.4, Sugar 2.8, Protein 17.5

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #main-dish     #seafood     #shrimp     #comfort-food     #inexpensive     #scallops     #pasta-rice-and-grains     #shellfish     #taste-mood     #to-go

Related Topics