SHRIMP SCAMPI WITH PASTA
Well-rounded seafood and pasta dish. Good with any pasta; angel hair is less filling.
Provided by JustJen
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 511.4 calories, Carbohydrate 57.5 g, Cholesterol 135.4 mg, Fat 19.4 g, Fiber 3.5 g, Protein 21.9 g, SaturatedFat 6.6 g, Sodium 260 mg, Sugar 1 g
GINA'S SHRIMP SCAMPI WITH ANGEL HAIR PASTA
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Add the pasta to a large pot of boiling salted water, over medium heat, and cook until al dente.
- Meanwhile, heat a large 12-inch skillet over medium-high heat. Add the olive oil. Once shimmering and hot, add the shrimp and saute until just cooked through, about 2 to 3 minutes. Remove to a plate and reserve. Add the garlic and red pepper flakes to the skillet, then saute for until the garlic is fragrant, about 1 minute. Add the lemon juice and white wine and raise the heat to high. Let the liquid reduce for 2 to 3 minutes. Whisk in the butter, add a ladleful of the pasta cooking water and return the shrimp. Remove from the heat.
- Drain the pasta in a colander, and add it to the skillet along with the chopped parsley and toss. Add the lemon zest and adjust the seasonings with salt and pepper, to taste. Transfer to a serving platter and serve immediately.
BAKED SHRIMP SCAMPI LINGUINE PASTA RECIPE BY TASTY
Here's what you need: shrimp, salt, pepper, red chili flakes, garlic, butter, lemon juice, white wine, linguine, fresh parsley, red chili flake
Provided by Hector Gomez
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400˚F (200˚C).
- In a medium-sized casserole pan, combine shrimp, salt, pepper, red chili flakes, garlic, butter, lemon juice, and white wine.
- Bake for 10-13 minutes, or until shrimp turns pink and is fully cooked.
- Bring 4 quarts of water to a boil, add salt to taste, and cook linguine pasta al dente according to package directions, stirring occasionally.
- Strain linguine and combine with shrimp until pasta is fully coated in white wine scampi sauce.
- Garnish with chopped Italian parsley.
- Enjoy!
Nutrition Facts : Calories 658 calories, Carbohydrate 48 grams, Fat 37 grams, Fiber 2 grams, Protein 31 grams, Sugar 1 gram
SHRIMP SCAMPI WITH PASTA
Provided by Michael Symon : Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a pot of water to a boil and add 2 tablespoons salt . Add the spaghetti, give it a stir and cook until al dente according to the package instructions.
- Meanwhile, heat a large saute pan over medium heat. Add the oil, butter, garlic and a pinch of salt and sweat the garlic for 2 minutes. Add the shrimp, season with salt and pepper and cook, stirring, 1 minute. Add the wine, lemon juice and chile flakes if using and cook until the shrimp are just cooked through, 3 to 5 minutes.
- Reserve some of the pasta water, then drain the spaghetti. Add the spaghetti and a little of the reserved pasta water to the pan with the shrimp and toss to combine. Toss in the parsley if using and serve.
PARMESAN-CRUSTED SHRIMP SCAMPI WITH PASTA
This Parmesan-crusted shrimp scampi with pasta takes your basic shrimp scampi to the next level! This dish has everything you love about scampi and more.
Provided by Margaritas On The Rocks
Categories Main Dish Recipes Seafood Main Dish Recipes Shrimp Shrimp Scampi
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 419.2 calories, Carbohydrate 33.4 g, Cholesterol 164.7 mg, Fat 20.8 g, Fiber 3.1 g, Protein 22.6 g, SaturatedFat 11.9 g, Sodium 731.6 mg, Sugar 1.9 g
GARLIC SHRIMP SCAMPI PASTA
A buttery Italian pasta with garlic shrimp that tastes heavenly.
Provided by Delaware Loves To Cook
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- 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.
- While linguine is cooking, melt butter in a frying pan. Mix in 1 tablespoon parsley, salt, and pepper. Add shrimp and cook for 2 minutes, flipping 1 or 2 times. Add 1 tablespoon parsley, lemon juice, and garlic. Cook for another 2 minutes, flipping 1 or 2 more times. Pour in sherry and cook for 1 minute.
- Drain linguine and divide among plates. Spoon shrimp on top, reserving juices for dipping or to pour over pasta at the table. Sprinkle remaining 1 tablespoon parsley over each plate for garnish.
Nutrition Facts : Calories 526 calories, Carbohydrate 86.3 g, Cholesterol 112.3 mg, Fat 8.9 g, Fiber 4.2 g, Protein 25.9 g, SaturatedFat 4.3 g, Sodium 251.8 mg, Sugar 4.1 g
SHRIMP SCAMPI PASTA WITH WHITE WINE SAUCE
Shrimp scampi pasta with white wine sauce. Unbelievably yummy!
Provided by Matt Man Terps
Categories Main Dish Recipes Seafood Main Dish Recipes Shrimp Shrimp Scampi
Time 45m
Yield 3
Number Of Ingredients 16
Steps:
- 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.
- Heat olive oil and butter in a large skillet over medium heat. Add onion and garlic; cook until onion is transparent, about 4 minutes. Add tomato, olives, Chardonnay wine, leeks, lemon juice, capers, salt, and cayenne pepper. Bring to a boil. Mix in shrimp and simmer until pink, about 10 minutes. Stir in heavy whipping cream and cilantro. Serve on top of angel hair pasta.
Nutrition Facts : Calories 795.7 calories, Carbohydrate 72.5 g, Cholesterol 277.6 mg, Fat 38.8 g, Fiber 6.6 g, Protein 38.5 g, SaturatedFat 12.5 g, Sodium 2272.1 mg, Sugar 5 g
20-MINUTE INSTANT POT SHRIMP SCAMPI PASTA
The genius of this recipe is that all of the ingredients--wine, garlic, shrimp -- even the pasta -- cook together in one pot. Just make sure to use shrimp that's still frozen or they will overcook. You don't have to serve garlic bread with the dish, but there's nothing better for sopping up all that delicious buttery sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Add the butter, olive oil and garlic to a 6- or 8-quart Instant Pot® multi-cooker and set to high saute (see Cook's Note). Cook, stirring often, until the garlic is softened but not browned, about 3 minutes. Add the wine, lemon juice and zest, red pepper flakes, 2 teaspoons salt and several grinds of pepper. Bring to a boil and let simmer 1 minute. Add 2 cups water, then add half of the pasta all in one direction and then the other half of the pasta in a criss-cross fashion. Top with the shrimp and half of the scallions.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 minute. After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 5 minutes, being careful of any remaining steam, unlock and remove the lid.
- Using tongs, toss the pasta to evenly coat with the sauce and break up any clumps. Top with the remaining scallions and serve with salad and garlic bread if using.
BACON SHRIMP SCAMPI PASTA
What's not to like about pasta, garlicky shrimp, and bacon smothered in a creamy Parmesan sauce?
Provided by lutzflcat
Categories Meat and Poultry Recipes Pork
Time 35m
Yield 3
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until nearly tender, about 8 minutes.
- Meanwhile, cook bacon in a large skillet over medium heat until crisp, about 4 minutes. Drain on paper towels, leaving about 1 1/2 tablespoons grease in the skillet.
- Add garlic to hot grease and cook until fragrant, about 30 seconds. Add shrimp and sprinkle with red pepper flakes. Cook until just cooked through and pink, about 2 minutes per side. Remove from the skillet and set aside.
- Pour chicken broth into the hot skillet, and cook for about 1 minute. Stir in heavy cream, and bring to a simmer, about 2 minutes. Reduce heat to low, whisk in Parmesan cheese, and cook until sauce starts to thicken, about 2 minutes.
- Drain spaghetti, reserving 1/2 cup of pasta water.
- Return shrimp and bacon to the skillet and simmer until heated through, about 1 minute. Add spaghetti and toss all ingredients together. Whisk in some of the reserved pasta water if sauce is too thick. Season with salt and pepper.
- Garnish with chopped parsley and serve with a fresh lemon wedge to be squeezed over the pasta.
Nutrition Facts : Calories 614.5 calories, Carbohydrate 60.1 g, Cholesterol 246.7 mg, Fat 24.5 g, Fiber 3.3 g, Protein 37.3 g, SaturatedFat 12.8 g, Sodium 877.5 mg, Sugar 2.4 g
SHRIMP SCAMPI WITH ANGEL HAIR PASTA
This is always a hit. The best part is how fast you can whip it up! You could just buy roasted tomatoes in a jar, but I think roasting them yourself gives the dish a very fresh, deep flavor.
Provided by Jen
Categories Main Dish Recipes Seafood Main Dish Recipes Shrimp 100+ Shrimp Scampi Recipes
Time 1h5m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray.
- Arrange tomato halves onto prepared baking sheet. Drizzle olive oil over the tomatoes; season with salt and pepper.
- Roast tomatoes in preheated oven until edges are crisp, about 35 minutes. Transfer to a cutting board to cool; cut into small chunks.
- Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes; drain. Transfer to a large bowl.
- Melt butter in a skillet over low heat. Cook and stir onion, garlic, and half the basil in the hot butter until the onion is translucent, about 5 minutes.
- Stir shrimp, tomato chunks, mushrooms, and garlic powder into the onion mixture. Increase heat to medium-low and cook and stir until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 6 minutes.
- Pour shrimp mixture over the angel hair pasta; top with Parmesan cheese and lemon juice and toss to coat pasta completely. Garnish with remaining basil.
Nutrition Facts : Calories 935.6 calories, Carbohydrate 47.9 g, Cholesterol 397 mg, Fat 67.8 g, Fiber 4 g, Protein 37 g, SaturatedFat 40.2 g, Sodium 954 mg, Sugar 4.1 g
BABY SHRIMP SCAMPI AND ANGEL HAIR PASTA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 12m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Get your pasta water going. Start the scampi sauce when you drop your pasta into boiling water to cook.
- Heat a large skillet over medium high heat. Add extra-virgin olive oil and melt the butter into it. Add shallots and cook a minute or 2, stirring constantly. Add lemon zest and shrimp and heat shrimp through, another minute or two. Add vermouth or wine and tomatoes. Toss another minute to heat the tomatoes through. Add cooked pasta to the pan and toss to coat evenly in sauce and to distribute the shrimp. Season liberally with salt and pepper and serve with chives to garnish.
SHRIMP SCAMPI WITH TOMATOES, PASTA, AND ROASTED ASPARAGUS
This is a great date night meal! It will make a ton of leftovers, so you can send some home with your boo. I make this with a decent bottle of Sauvignon Blanc because the acidity in the wine pairs well with the lemon juice and the fresh cut grass-like aromas of the asparagus. Chill the rest of the bottle and have it with your meal! Remember to always use a wine that you enjoy the flavor of by itself if you're going to cook with it because the food takes on the flavor of the wine.
Provided by Andrea Jean
Categories Main Dish Recipes Seafood Main Dish Recipes Shrimp 100+ Shrimp Scampi Recipes
Time 35m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta and return to the pot.
- Meanwhile, melt butter in a saucepan over medium-low heat. Add Dijon mustard, 1 tablespoon garlic, parsley, lemon juice, and white wine. Place shrimp and tomatoes in a small glass baking dish and pour butter sauce on top. Stir until shrimp and tomatoes are well coated.
- Combine asparagus, olive oil, Parmesan cheese, 1 teaspoon garlic, salt, black pepper, and red pepper in a second glass baking dish.
- Place both baking dishes side by side in the oven and bake until shrimp is fully pink, about 15 minutes. Pour shrimp, tomatoes, and butter over the cooked penne pasta and stir to combine. Add Pecorino Romano cheese and Italian blended cheese; mix to combine. Serve asparagus over top of the pasta.
Nutrition Facts : Calories 441.5 calories, Carbohydrate 47.2 g, Cholesterol 124.5 mg, Fat 19.2 g, Fiber 3.9 g, Protein 21.1 g, SaturatedFat 9.7 g, Sodium 380.5 mg, Sugar 3.1 g
SHRIMP SCAMPI AND PASTA WITH HERB BREADCRUMBS
Provided by Valerie Bertinelli
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Bring a 6- to 8-quart soup pot of generously salted water to a boil.
- For the topping: In a large stainless steel skillet, heat the butter over medium heat until melted and slightly browned but not burned. Add the breadcrumbs. Using a wooden spoon, stir the breadcrumbs to coat with the brown butter, and toast until golden brown, 2 to 3 minutes. Remove from the heat. Stir in the chives, oregano and lemon zest. Season to taste and set aside.
- For the pasta: Meanwhile, heat the oil in a large saute pan over high heat until shimmering. Season the shrimp all over with salt and pepper. Add the shrimp to the pan in one layer and cook for 1 minute. Turn and cook 1 more minute. Using a slotted spoon, transfer the shrimp to a bowl.
- Add the garlic and shallot to the pan and cook for 1 minute. Add the wine, lemon juice, pepper flakes and oregano and simmer for 3 minutes. Whisk in the butter piece by piece, thoroughly incorporating each piece before adding the next. Taste and season with additional salt and pepper as needed. Add the shrimp back to the pan and simmer until completely cooked through, about 2 minutes. Stir in the parsley. Remove the skillet from the heat.
- Add the capellini to the boiling water and cook until just tender, about 4 minutes. Reserve 1 cup of the cooking water and transfer the capellini to a colander to drain. Toss the capellini with the shrimp and parsley, adding some of the pasta water if necessary to keep it moist. Transfer to a large serving bowl or into small bowls as individual servings.
- Top with herb breadcrumbs.
SHRIMP SCAMPI PASTA
Buttery and lush with garlic, this dish, though simple to prepare, feels indulgent. Adapted from Gourmet. Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION:Italy.
Provided by kiwidutch
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring a 6- to 8-quart pot of salted water to a boil.
- Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl.
- Add garlic to oil remaining in skillet along with red pepper flakes, wine, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, and stir in shrimp. Remove skillet from heat.
- Cook pasta in boiling water until just tender, about 3 minutes.
- Reserve 1 cup pasta-cooking water, then drain pasta in a colander.
- Toss pasta well with shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep moist.
LEMONY SHRIMP SCAMPI PASTA
Melissa d'Arabian makes Lemony Shrimp Scampi Pasta rich, zesty and affordable. Buy unpeeled shrimp to save money and to flavor the sauce with the shells later.
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a bowl, combine the garlic, zest and juice of 1 lemon, olive oil, red pepper flakes, salt and pepper, to taste, and the shrimp. Set aside.
- Meanwhile make a quick shrimp stock: In a small pot, over medium heat, add the shrimp shells and onion. Cover with water and bring to a boil. Reduce the heat and simmer for 20 minutes. Strain into a bowl and discard the shells and the onion.
- Bring a large pot of water to a boil over high heat and add a generous amount of salt. Add the linguini and cook until just tender, 2 minutes less than instructed on the package. Drain and reserve 1/2 cup of cooking water.
- Heat a skillet over high heat. Add the shrimp and cook until they turn pink and start to caramelize, about 3 minutes. Remove the shrimp from the pan to a plate and add the remaining marinade. Let cook a few minutes then add about 1 cup of shrimp stock and about 1/2 cup pasta water. Continue to cook until sauce reduces by half. Add the zest and juice of the remaining lemon, the butter and the parsley and stir to combine. Adjust seasoning with salt and pepper, to taste. Add in the shrimp and pasta and toss to combine with the sauce. Turn out into a serving bowl and serve immediately.
RIBBONY SHRIMP AND PASTA SCAMPI
Medium-size shrimp are the perfect size for a twirl of spaghetti shot through with ribbons of squash. Have vegetarians at the table? Omit the shrimp, double the tomatoes and serve with a spoonful of part-skim ricotta cheese on top.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions for al dente.
- While the pasta cooks, trim the top and bottom off of each squash. Peel the squash in ribbons into a colander, using a vegetable peeler, turning the squash as you peel. Stop peeling the squash when you only have the center core of seeds left. Discard the core and seeds.
- Reserve 1/4 cup of the pasta water, and then drain the pasta over the squash ribbons. Put in a medium bowl and toss to evenly distribute the pasta with the squash ribbons.
- Toss the shrimp with 1/2 teaspoon kosher salt and some pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the shrimp, spread into a single layer and cook without stirring, until just turning pink around the edges, about 2 minutes. Stir the shrimp, add the tomatoes, garlic and pepper flakes and continue to cook until the tomatoes have softened and the garlic has toasted, about 1 minute. Add the pasta and squash ribbons, broth and the remaining 1 tablespoon olive oil. Cook, tossing, until warmed through and most of the liquid has been absorbed. Add the pasta water a bit at a time, if needed, if the noodles seem dry.
- Season with additional salt and pepper. Divide among 4 bowls and top with the chives.
PASTA WITH ROSEMARY SHRIMP SCAMPI
Frozen shrimp are deliciously convenient -- use them to dress up a bowl of pasta, and dinner is served.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 35m
Number Of Ingredients 8
Steps:
- In a large pot of boiling salted water, cook spaghetti until al dente; reserve 1/2 cup pasta water. Add shrimp to pot, and stir. Immediately drain spaghetti and shrimp, and set aside (the shrimp will continue to cook).
- In same pot, heat oil over medium. Add garlic, rosemary, and red-pepper flakes. Cook, stirring, until garlic is golden, 1 to 3 minutes.
- Remove from heat; return pasta and shrimp to pot. Add lemon juice and enough pasta water to create a thin sauce that coats pasta. Season with salt and pepper, and serve.
Nutrition Facts : Calories 530 g, Fat 134 g, Fiber 2 g, Protein 34 g
SHRIMP SCAMPI WITH PASTA ALFREDO
It just doesn't get any easier than this! Not including the marinating and pasta water heating time, dinner is on the table in ten minutes. My family has been passing around this little jewel of a recipe for a couple of years and I usually make it about twice a month. I just eyeball the amount of ingredients, so use your own judgment if things don't look right. To make it even easier, I usually prepare the raw shrimp/marinade mixture in Ziploc bags and stuff them in the freezer for super-quick mid-week dinners (I cook the shrimp without thawing them-justs takes a minute or two longer). My mom likes to add 1/2 teaspoon of dry mustard to her marinade, but I omit it due to personal preference.
Provided by Mercy
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Marinate the shrimp in the other ingredients until you are ready for them.
- Thirty minutes before you are ready to serve, start heating the pasta water and place the half-and-half and butter in a large serving bowl to soften (sometimes I nuke it in the microwave for a minute or two).
- Put a large skillet over high (or medium high) heat to get it really hot.
- When the pasta is about three minutes away from being done (done=al dente), dump the shrimp and marinade into the hot skillet.
- Toss the shrimp around as they cook.
- Once the shrimp are pink and curled-up (about three minutes), remove the skillet from the heat.
- Drain the pasta and dump it into the serving bowl with the half-and-half and butter.
- Add the Parmesan cheese, a pinch of salt and a few grinds of black pepper and toss together gently (the residual heat from the pasta melts everything together).
- Pour the shrimp and sauce over the top and serve immediately.
Nutrition Facts : Calories 817.9, Fat 30.6, SaturatedFat 13.8, Cholesterol 202.9, Sodium 1729.3, Carbohydrate 91.6, Fiber 3.8, Sugar 3.8, Protein 42.1
QUICK SHRIMP SCAMPI PASTA
A great light and easy to prepare meal but tastes gourmet!
Provided by Noelle C
Categories Main Dish Recipes Seafood Main Dish Recipes Shrimp 100+ Shrimp Scampi Recipes
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large saucepan, melt butter and add white wine. Over medium heat, add shrimp and basil. Cook until pink all over; about 3 to 5 minutes. Serve over pasta.
Nutrition Facts : Calories 691.1 calories, Carbohydrate 45.3 g, Cholesterol 406.7 mg, Fat 25.8 g, Fiber 1.9 g, Protein 44.8 g, SaturatedFat 15.2 g, Sodium 570.3 mg, Sugar 2.5 g
BABY SHRIMP SCAMPI WITH ANGEL HAIR PASTA
This is a Rachael Ray recipe that I thought looked so good - I haven't made it yet but wanted to put it here before I forgot about it :)
Provided by jovigirl
Categories One Dish Meal
Time 12m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Get your pasta water going. Start the scampi sauce when you drop your pasta into boiling water to cook.
- Heat a large skillet over medium high heat. Add extra-virgin olive oil and melt the butter into it.
- Add shallots and cook a minute or 2, stirring constantly. Add lemon zest and shrimp and heat shrimp through, another minute or two.
- Add vermouth or wine and tomatoes. Toss another minute to heat the tomatoes through.
- Add cooked pasta to the pan and toss to coat evenly in sauce and to distribute the shrimp. Season liberally with salt and pepper and serve with chives to garnish.
Nutrition Facts : Calories 319.4, Fat 13.8, SaturatedFat 4.8, Cholesterol 94.9, Sodium 413.1, Carbohydrate 32.2, Fiber 1.9, Sugar 2, Protein 14.1
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