Best Lidias Shrimp Scampi Recipes

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THE BEST SHRIMP SCAMPI



The Best Shrimp Scampi image

A classic menu item from every great Italian-American restaurant, this shrimp scampi hits all the right notes - buttery, lemony, garlicky. We love it for its simplicity and balance of flavor (copious amounts of butter help, too!). But while it looks and tastes fancy, this dish is actually very easy to make. The white wine sauce gets a spicy finish from red pepper flakes, perfect for soaking up with good crusty bread or cooked pasta.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

1 1/2 pounds jumbo shrimp, peeled, deveined and tails on (see Cook's Note)
Kosher salt and freshly ground black pepper
6 tablespoons unsalted butter
1 tablespoon grated garlic (about 3 cloves)
1 teaspoon crushed red pepper flakes
1/3 cup dry white wine
2 tablespoons freshly squeezed lemon juice from about 1 lemon
1 tablespoon chopped flat-leaf parsley leaves, plus more for garnish
Crusty bread or pasta, for serving

Steps:

  • Heat a large nonstick skillet over medium heat. Pat the shrimp dry with paper towels and sprinkle with salt and pepper.
  • Melt 2 tablespoons of the butter in the skillet. Add half the shrimp and cook until golden pink, about 2 minutes per side. Transfer the shrimp to a bowl. Melt another tablespoon of the butter in the skillet and cook the remaining shrimp.
  • Return the skillet to medium heat. Add 1 tablespoon of the butter and let it melt. Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
  • Stir in the wine and lemon juice. Increase the heat to high and boil the liquid until it thickens slightly, about 1 minute. Remove the skillet from the heat and stir in the remaining 2 tablespoons butter and the parsley. Add the shrimp back to the skillet and toss to coat with the sauce. Transfer to a serving dish and top with more chopped parsley. Serve with crusty bread or pasta.

CLASSIC SHRIMP SCAMPI



Classic Shrimp Scampi image

America can't seem to get enough of shrimp scampi: It's one of the 10 most-searched recipes on FoodNetwork.com during the summer (more popular than burgers!) and #shrimpscampi has more than 134,000 posts on Instagram. What's the excitement all about? Do we love shrimp scampi because it's simple but seemingly fancy? Or because it's done in 30 minutes? Or because we just can't resist a buttery wine sauce? All of the above!

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
12 ounces linguine
1 1/4 pounds large shrimp, peeled and deveined
1/3 cup extra-virgin olive oil
5 cloves garlic, minced
1/4 to 1/2 teaspoon red pepper flakes
1/3 cup dry white wine
Juice of 1/2 lemon, plus wedges for serving
4 tablespoons unsalted butter, cut into pieces
1/4 cup finely chopped fresh parsley

Steps:

  • Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs. Reserve 1 cup cooking water, then drain.
  • Meanwhile, season the shrimp with salt. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, 30 seconds to 1 minute. Add the shrimp and cook, stirring occasionally, until pink and just cooked through, 1 to 2 minutes per side. Remove the shrimp to a plate. Add the wine and lemon juice to the skillet and simmer until slightly reduced, 2 minutes.
  • Return the shrimp and any juices from the plate to the skillet along with the linguine, butter and 1/2 cup of the reserved cooking water. Continue to cook, tossing, until the butter is melted and the shrimp is hot, about 2 minutes, adding more of the reserved cooking water as needed. Season with salt; stir in the parsley. Serve with lemon wedges.

SHRIMP SCAMPI



Shrimp Scampi image

Garlicky, buttery shrimp scampi is an Italian-American restaurant staple that takes little more than a skillet and 15 minutes of your time to make at home.

Provided by Lidia Bastianich

Yield 4-6 servings

Number Of Ingredients 11

3 shallots, peeled and chopped (about ½ cup)
7 garlic cloves, crushed and peeled
¾ cup extra-virgin olive oil
2 pounds extra-large or jumbo shrimp, peeled and deveined
4 sprigs fresh thyme
2½ teaspoons kosher salt
2 cups dry white wine
2 tablespoons freshly squeezed lemon juice
6 tablespoons unsalted butter
½ cup chopped fresh Italian parsley
1 tablespoon dry bread crumbs, if needed

Steps:

  • Combine the shallots, five garlic cloves, and 2 tablespoons of the oil in a mini-food processor. Process to make a smooth paste.
  • Pour 6 tablespoons olive oil and the remaining garlic into a large skillet over medium-high heat. Let the garlic sizzle for a minute, then add half of the shrimp and all of the thyme sprigs. Season with ½ teaspoon salt, and cook until the shrimp are seared but not fully cooked, about 1 to 2 minutes. Remove to a plate, and repeat with the remaining shrimp and another ½ teaspoon salt. Remove the shrimp and thyme from the skillet to the plate.
  • Add the remaining 4 tablespoons olive oil and the garlic-shallot paste to the same skillet set over medium heat. Cook, stirring constantly, until the paste has dried out and begins to stick to the bottom of the skillet, about 2 to 3 minutes. Return the thyme to the skillet, and pour in the white wine, lemon juice, the remaining 1½ teaspoons salt, 4 tablespoons of the butter, and 1 cup water. Bring the sauce to a rapid boil, and cook until reduced by half, about 4 to 5 minutes.
  • When the sauce has reduced, whisk in the remaining butter and return the shrimp to the pan. Cook and toss until the shrimp are coated with the sauce and just cooked through, about 2 to 3 minutes. Stir in the parsley. If the sauce still seems too thin, stir in the bread crumbs and bring to a boil just to thicken. Serve immediately.

SHRIMP SCAMPI



Shrimp Scampi image

Provided by Food Network

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11

3 shallots, peeled and chopped (about 1/2 cup)
7 cloves garlic, crushed and peeled
3/4 cup extra-virgin olive oil
2 pounds extra-large or jumbo shrimp, peeled and deveined
4 sprigs fresh thyme
2 1/2 teaspoons kosher salt
2 cups dry white wine
2 tablespoons freshly squeezed lemon juice
6 tablespoons unsalted butter
1/2 cup chopped fresh Italian parsley
1 tablespoon dry breadcrumbs, if needed

Steps:

  • Combine the shallots, 5 cloves garlic and 2 tablespoons of the olive oil in a mini food processor. Process to make a smooth paste.
  • Pour 6 tablespoons olive oil and the remaining garlic into a large skillet over medium-high heat. Let the garlic sizzle for a minute, then add half of the shrimp and all of the thyme. Season with 1/2 teaspoon salt and cook until the shrimp are seared but not fully cooked, 1 to 2 minutes. Remove to a plate and repeat with the remaining shrimp and another 1/2 teaspoon salt. Remove the shrimp and thyme from the skillet to the plate.
  • Add the remaining 4 tablespoons olive oil and the garlic-shallot paste to the same skillet set over medium heat. Cook, stirring constantly, until the paste has dried out and begins to stick to the bottom of the skillet, 2 to 3 minutes. Return the thyme to the skillet and pour in the white wine, lemon juice, the remaining 1 1/2 teaspoons salt, 4 tablespoons butter and 1 cup water. Bring the sauce to a rapid boil and cook until reduced by half, 4 to 5 minutes.
  • When the sauce has reduced, whisk in the remaining butter and return the shrimp to the pan. Cook and toss until the shrimp are coated with the sauce and just cooked through, 2 to 3 minutes. Stir in the parsley. If the sauce still seems too thin, stir in the breadcrumbs and bring to a boil just to thicken. Serve immediately.

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