Best Succulent Scampi Recipes

Simple Succulent Shrimp Scampi image

Provided by BritniSB

Time 32m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb unpeeled large fresh shrimp or 1 lb unpeeled large defrosted shrimp
3 cloves garlic, minced
1/4 cup olive oil
1/2 cup unsalted butter
1/4 cup dry white wine
crushed red pepper flakes
chopped parsley (dried works just as well)
8 ounces pasta or 8 ounces rice

Steps:

First, Peel shrimp and devein if desired.
Then, saute garlic in olive oil for about 1 to 2 minutes.
Next, add the butter and shrimp.
Cook until shrimp are somewhat pink.
Finally, stir in wine and red pepper.
Reduce heat and allow shrimp fully cook.
When finished, sprinkle with parsley and serve over pasta or rice.
A few notes: Many of the ingredients can be altered to your own taste.
I recommend the following: 1/4 tsp of crushed red pepper1/4 cup of FRESH or 1/8 cup of dried parsley.
add more butter if you'd like.
serve over angel hair pasta.

Succulent Shrimp Scampi image

Provided by Texas Pete

Categories < 30 Mins

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 lb angel hair pasta
4 tablespoons butter
4 tablespoons extra virgin olive oil, plus more for drizzling
2 shallots, finely diced
2 garlic cloves, minced
2 roma tomatoes, finely chopped
1 lb large shrimp, peeled and deveined
kosher salt & freshly ground black pepper
1/2 cup dry white wine
1 lemon, juice of
1/4 cup finely chopped fresh parsley leaves
2 tablespoons capers

Steps:

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.
Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes.
Peel,clean, and devain the shrimp. Dust the shrimp in potato starch. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes.
Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

Nutrition Facts : Calories 538, Fat 19.2, SaturatedFat 6.6, Cholesterol 135.6, Sodium 260.1, Carbohydrate 60.9, Fiber 2.9, Sugar 2.3, Protein 25.9

SUCCULENT SCAMPI image

Yield 6 people each get two or three huge shrimp.

Number Of Ingredients 5

-500 grams of large tiger prawns/scampi (13/16/pound)
-1 head of garlic
-1 cup of cilantro
-1 tbs course salt
-1/2 cup olive oil

Steps:

Preheat the BBQ to high. Cut the top of the garic head off and drizzle with olive oil. Microwave on high for 5 minutes or until soft. Mash the softened garlic with the cilantro, 3 tbs of olive oil and the salt to make a thick paste. Butterfly (cut a lengthwise slice half way through the belly of the shrimp) the shrimp and remove the vein. Place the shrimp and the cilantro/garlic mixture into a large ziploc bag and mix until shrimp is covered entirely. When BBQ is hot, place shrimp with butterflied sides open and on the grill. Flip over after first side becomes pink (about two minutes). Remove after both sides are pink and shrimp is semi-firm (2 more minutes). Enjoy!