Best Test Kitchens Shrimp Scampi Recipes

Classic Shrimp Scampi image

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.

The Best Shrimp Scampi image

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.

Test Kitchen's Shrimp Scampi image

Number Of Ingredients 15

1 1/2 pounds jumbo shrimp
3 tablespoons kosher salt
2 tablespoons sugar
1 quart water
1 tablespoon oil
8 cloves fresh garlic, sliced
1 tablespoon olive oil
1/2 teaspoon red pepper flakes
1/4 pepper
3 tablespoons lemon juice
1 teaspoon cornstarch
4 tablespoons butter
1 tablespoon chopped Italian parsley
1 cup white wine
4 sprigs fresh thyme

Steps:

Peel and devein shrimp. Save shells. Brine 15 minutes in a solution of 1 qt. water plus 2 T. sugar and 3 T.kosher salt.
Saute shells in 1 T. oil. Add 1 cup white wine and 4 sprigs thyme. Simmer for 5 minutes. Drain stock, pressing shells.
Heat 1 T. oil. Add garlic cloves, pepper flakes and salt. Add stock, then shrimp and saute for 5 minutes (covered).
Removed shrimp and set aside.
Mix lemon juice with cornstarch and whisk into stock. Cook one minutes. Off heat, add butter, one T at a time. Stir in shrimp and add 1 T. chopped parsley.