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Shrimp Scampi

Shrimp Scampi


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We urge you: don’t skip the marinade step—it really gives the shrimp lots of garlicky flavor and sets this apart from other scampi recipes.

Ingredients

  • 4 garlic cloves, 2 grated, 2 thinly sliced
  • 3 tablespoons olive oil, divided
  • 1 pound large shrimp, peeled, deveined
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon fresh lemon juice
  • ¼ cup (½ stick) unsalted butter
  • 3 tablespoons chopped parsley
  • Warm crusty bread (for serving)

Recipe Preparation

  • Whisk grated garlic, salt, and 1 Tbsp. oil in a medium bowl. Add shrimp, toss to coat, and chill, uncovered, at least 30 minutes and up to 1 hour.

  • Heat remaining 2 Tbsp. oil in a large skillet over medium and cook shrimp mixture, being careful not to let shrimp or garlic brown, until shrimp is pink but still slightly underdone, about 1 minute per side. Transfer to a plate with a slotted spoon, leaving as much oil in pan as possible. Add sliced garlic and red pepper to skillet and cook, tossing, until fragrant, about 1 minute. Add wine and lemon juice and cook, stirring occasionally, until reduced by half, about 2 minutes. Add butter and cook, stirring and swirling pan occasionally, until butter is melted and sauce is thickened, about 5 minutes more.

  • Scrape shrimp along with any accumulated juices into skillet. Toss to coat and cook until shrimp are fully cooked through, about 2 minutes. Transfer to a platter, top with parsley, and serve with bread for dipping alongside.

Reviews SectionThis recipe is super delicious and not too hard to make at all! I made this with prawns instead of shrimp, so I added a little more salt. I'm a pretty amateur cook, but after watching the video I knew what to look for and I was good to go. Made it as a special dinner, but my boyfriend loved it and it'll probably become a staple for us!MathemagiccSeattle, WA06/24/20Husband and kiddo's..."yeah, best we've ever had, and we've had it everywhere..." Thanks BA.You RockI made this tonight and it was AMAZING... my husband LITERALLY licked the plate. Best Sauce Ever!This is the best scampi I've had, homemade or in restaurants. No alterations needed. Excellent!gmagdaleSan Francisco, CA06/14/20This was amazing! I was missing a few ingredients – I had no lemon, lemon juice or kosher salt, so I made a few modifications. I combined hot chili oil with the olive oil, and I added a roasted garlic, rosemary and sea salt spice mix, garlic powder and lemon pepper. I served the dish over pasta, and it was restaurant quality. I'm excited to make it again!RichBonninKingwood, Texas06/12/20I seriously don't why anyone would not rate this as a 5, it doesn't get any better. THIS IS MY GO TO MAGAZINE AND GO TO WEBSITE. But, I do miss Gourmet Magazine. I used to read them as a little boy for the travel reports.baccav12Baton Rouge06/03/20This is recipe was just what I was hoping for.Perfect scampi recipe, this will be my go to scampi recipeThat sauce was LIFE!!! I added zucchini, mushrooms and sauteed grape tomatoes and served it all over bucatini. wife said this recipe is a keeperJohntmclainAustin Texas 05/25/20Excellent. I sautéed zucchini, garlic and sweet onion with a wild rice mix and added that to the pan to serve.AnonymousDamascus Oregon 05/13/20Omg this was delicious and so easy!! Thank you for another winner BA kitchen! **I made extra sauce and doubled the garlic and chili flakes..Slizzo.nguyenDallas, Tx 04/20/20Not enough sauce, thereforevadded 1/4 c clam broth. I used extra large shrimp. Important not to overcook shrimp. The crusty Italian bread is a perfect complement I did cut down on the red pepper flakes. My granddaughters had 2nd helpings. Definitely will make it again.ANTOINETTE KOFLERBERGEN County NJ04/10/20I’ve made this recipe several times now. Best scampi recipe I’ve ever had and I used to be a cook at an old Italian restaurant. I did marinate for a full hour, doubled the sauce recipe and served over linguine. Delish.What did I do wrong? The butter separated almost forming a 1/2 ghee like sauce! Nonetheless delicious just want to know what I did wrong!LOVED IT! Although I did make a couple of modifications since I wanted to serve it over pasta. I used 6 cloves of garlic and doubled the wine and used a the juice from a whole Myers lemon to increase the amount of sauce. I'm not a hot spice fan, so I only used 1/4 tsp red peppers. I also added about a dozen grape tomatoes (half whole & the other half I cut in half for the juice to meld into the sauce) at the end to add a bit of color and I enjoyed the added flavor. Then I served it over. lemon linguini, with homemade garlic bread and salad. YUMMY!!! I've made it twice since then!AnonymousSan Jose, CA03/11/20Gorgeous dish!!! It's simple, fast and delicious. It is great with bread or pasta and of course a good glass of pinot grigio. Love it and made it several times already (ps: I only put in 3/4 tsp of salt and 1,5 tbs of lemon juice)AnonymousNetherlands03/10/20Fantastic recipe - don’t change a thing.Serve over rice.PS: I got a kick out of all the reviewers claiming to be professionals! Oh - did I mention that my restaurant recieved 5 Michelin stars?lolIf this didn’t turn out for you the problem is you. This was very good. Watch the video if you’re not experienced with making a butter sauce. I made linguine with mine and added pasta water instead of plain water to reconstitute the broken sauce.An excellent meal. I knocked it one star only because I am not sure it would have worked with enough sauce to need bread for dipping. I cut the recipe in half and used it sausage 8 oz of pastas. It was excellent and a keeper. The sauce was fresh flavored , not oily and was perfect in every way for a pasta sauce. This is a keeper.AnonymousConnecticut12/14/19To anyone saying the recipe doesn't work/the sauce is too thin/ there's no thickening agent; the butter IS the thickening agent much like a beurre blanc or rouge--please stick with it!!! I don't always love ALL of Our site's recipes (having worked as a chef in LA) but this one is so so good even though it's tricky!AnonymousLos Angeles12/13/19I tried several shrimp scampi, and this is by far the best I ever tasted, at the end when I had to add The shrimp, I added extra al dente Pasta, ( I know that you cannot please everybody, but that’s why there are fast food places ). I highly recommend this receipt. A former restaurant owner From FloridaLove to eatFlorida12/12/19This shrimp scampi was fantastic. I used a little Asian chili sauce in addition to the red pepper flakes and served it over homemade noodles. It was a light and creamy sauce that was a welcomed departure from the rich Alfredo sauce my family enjoys.samkilledthebearChattanooga, TN12/12/19Fantastic recipe if followed right. However as designed you can top some other item like pasta or rice with it. I frequently use Basmati rice.Some preparation notes:I always double the garlic and in this case it does great.The salt must be kosher or reduced in quantity.The butter should be premium - I'm currently using Kerrygold.On an aggressive stove, maybe go with medium-low heat. It's quite possible to get the pan too hot. If it burns rapidly, it was too hot.Some comments here seem to give the impression people are adding the marinade to the pan. Don't. Just start with the shrimp and attached garlic. Otherwise you will get an oversalted mess.CJbarnhartIndianapolis area11/15/19Total crap. What scares me is that my Thanksgiving dinner is coming out of Bon Appetit. I'm pretty sure this recipe wasn't tested, because there's no way this magazine would have let it pass. Utterly disappointed.There's nothing in the sauce that will thicken it, so something is missing from the recipe. The thinly sliced garlic just burned and the sauce was like water. I'm not a novice in the kitchen, so the problem is the recipe.So, so good. Impressive enough for a dinner party, easy enough for a weeknight. Will be making often this summer!AnonymousCalifornia05/15/19

Recipe Summary

  • 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

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.


Garlic Butter Shrimp Scampi

Is it just me or do you all want to go swimming in this pool of butter sauce?

Don’t be shy, guys. There’s nothing wrong with wanting to face plant yourself right into this sauce.

I mean, it’s plenty of butter, garlic, shallots, red pepper flakes, and lemon! And did I mention all of the butter?

But to be honest, I want to do more than just swim in this.

I really just want all the crusty bread in this world to soak up all of this sauce. A single drop should not be left behind.

And when all the sauce has been devoured and inhaled, I’ll just make this again and again.

After all, you just need 20 minutes to whip this up.


Shrimp Scampi from America's Test Kitchen

  • 3 tablespoons salt
  • 2 tablespoons sugar
  • 1 1/2 pounds shell-on jumbo shrimp (16 to 20 per pound), peeled, deveined, and tails removed, shells reserved
  • 2 tablespoons extra-virgin olive oil
  • 1 cup dry white wine
  • 4 sprigs fresh thyme
  • 3 tablespoons lemon juice, plus lemon wedges for serving
  • 1 teaspoon cornstarch
  • 8 garlic cloves, sliced thin
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon pepper
  • 4 tablespoons unsalted butter, cut into 1/2-inch pieces
  • 1 tablespoon chopped fresh parsley

Dissolve salt and sugar in 1quart cold water in a large container. Submerge shrimp in brine, cover, and refrigerate for 15 minutes. Remove shrimp from brine and pat dry with paper towels.

Heat 1 tablespoon oil in 12-inch skillet over high heat until shimmering. Add shrimp shells and cook, frequently stirring, until they begin to turn spotty brown and skillet starts to brown,2 to 4 minutes. Remove skillet from heat and carefully add wine and thyme sprigs. When bubbling subsides, return skillet to medium heat and simmer gently, occasionally stirring, for 5 minutes—strain mixture through a colander set over a large bowl. Discard shells and reserve liquid (you should have about 2/3 cup)—Wipeout skillet with paper towels.

Combine lemon juice and cornstarch in a small bowl. Heat remaining 1 tablespoon oil, garlic, pepper flakes, and pepper in now-empty skillet over medium-low heat, occasionally stirring, until garlic is fragrant and just beginning to brown at edges, 3 to 5minutes. Add reserved wine mixture, increase heat to high, and bring to simmer. Reduce heat to medium, add shrimp, cover, and cook, occasionally stirring, until shrimp are just opaque, 5 to 7 minutes. Remove skillet from heat and, using a slotted spoon, transfer shrimp to a bowl.

Return skillet to medium heat, add lemon juice–cornstarch mixture, and cook until slightly thickened, 1 minute. Remove from heat and whisk in butter and parsley until combined. Return shrimp and any accumulated juices to skillet and toss to combine. Serve, passing lemon wedges separately.


Plan your meals, build your digital pantry, save recipes, and more!

  • 3 tablespoons olive oil
  • 2 tablespoons butter
  • 2 cloves garlic minced
  • 1 pound shrimp peeled and deveined
  • 2 teaspoons McCormick®Parsley Flakes
  • 1 teaspoon OLD BAY® 30% Less Sodium Seasoning
  • cooked pasta or rice (optional)

Key Products


How to make the best shrimp scampi recipe in the crock pot:

This is one of those recipes that you will love how simple it is.

Just toss everything except the Parmesan cheese and angel hair pasta in the crock pot.

Shrimp does not take long to cook at all so this only takes a few hours.

Once everything is cooked, stir in half the Parmesan cheese. Yum!

Save the rest for topping once served.

Serve over the angel hair pasta and garnish with more Parmesan cheese. This is SO good!

If your pasta is sticking together, try a little olive oil.


  • 2 tablespoons olive oil, plus extra, if needed
  • 1 ½ pounds (680 g) large shrimp, peeled, deveined and patted dry
  • Salt and pepper to taste (1/8 tsp. each)
  • 3 garlic cloves, minced
  • Large pinch of crushed red pepper flakes
  • ½ cup (120 ml) dry white wine
  • 4 tablespoons (55 g) unsalted butter, cut into 4 pieces
  • 1 lemon, zested and halved lengthwise, one half cut into wedges
  • 1 small bunch Large handful of fresh flat-leaf parsley, chopped

In a large skillet, heat the oil over medium-high heat until it shimmers. Season the shrimp with salt and pepper, then put them in the skillet in a single layer. Cook, undisturbed, until the bottoms of the shrimp begin to turn pink, about 1 minute. Flip the shrimp over and cook until almost cooked through, about 1 minute more. Transfer the shrimp to a plate and set aside.

Reduce the heat to medium, add the garlic, pepper flakes and a little more oil if the pan seems dry cook, stirring often, until the garlic just starts to turn golden, about 1 minute. Add the wine, scraping up any caramelized bits from the bottom of the pan, and simmer until most of the wine has evaporated.

Whisk in the butter one piece at a time, then season the sauce with salt and lemon juice from one lemon half. Add the cooked shrimp, any juices accumulated on the plate, the lemon zest and parsley (if using) and toss together until the shrimp are warmed through, about 1 minute. Serve with lemon wedges, if you like.

Tip: As handy as it is to have a stocked freezer, it doesn't help much if dinnertime is approaching and you're staring at a package of rock-hard chicken. Defrosting items in the fridge overnight may be the best and easiest way to ensure they are ready to use, but what if you haven't planned ahead? The microwave is the fastest option, but can be uneven and affect the texture. We prefer this quick-defrost method, which is ideal for thinner ingredients and things like soups that have been frozen flat in resealable plastic bags: Make sure the food is sealed airtight, cover it with cold water in a bowl or pot, and submerge it with a plate or some such. Change the water every 30 minutes until the item is defrosted breaking up pieces of fish or meat when they are soft enough will speed the process. A small container of pesto takes about 10 minutes, shrimp about 15, and boneless chicken breasts about 40.


We don’t think so, no. It has a pleasant heat, but is not overly spicy. However, everyone has a different spice tolerance. If you know that you are particularly sensitive to heat, you may want to reduce the crushed red pepper flakes to 1/4 teaspoon.

If you like this recipe, you may be interested in these other delicious shrimp recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.


16-Minute Meal: Shrimp Scampi

Heat olive oil and melt butter in large skillet over medium heat. Add onions and garlic and cook for two or three minutes, or until onions are translucent. Add shrimp, then stir and cook for a couple of minutes. Squeeze in lemon juice. Add wine, butter, salt and pepper, and hot sauce. Stir and reduce heat to low.

Throw angel hair pasta into the boiling water. Cook until just done/al dente. Drain, reserving a cup or two of the pasta water.

Remove skillet from heat. Add pasta and toss, adding a splash of pasta water if it needs to be thinned. Taste for seasonings, adding salt and pepper if needed.

Top with grated Parmesan and minced parsley and serve immediately.

Shrimp Scampi reminds me of khaki shorts.

Little silver hair clips threaded with thin satin ribbon, finished with a neat little bow at the end.

I had red, pink, purple, and white. What colors did you have?

Shrimp Scampi also reminds me of Foreigner. The old Foreigner, not the &ldquoI Wanna Know What Love Is&rdquo Foreigner. And I know they&rsquore probably the same, but they aren&rsquot in my heart.

Seriously. C&rsquomon. Listen to &ldquoWaiting for a Girl Like You.&rdquo Ingest it. Feel it. Remember slow dancing with Stevo at the youth group dance. You&rsquore wearing a Gunne Sax dress and he loves Carrie and not you. This dance is a sympathy dance. Stevo likes you as a friend, nothing more. Your red bangs are frizzy. Carrie is tan.

Now listen to &ldquoI Wanna Know What Love Is.&rdquo Close your eyes. It&rsquos 1984. Stevo is so yesterday. You&rsquove outgrown him by two inches and now you&rsquove moved on to Simon LeBon. You don&rsquot want Foreigner singing 1984 love ballads. You want them singing 1981 love ballads. Or, even better: &ldquoHead Games&rdquo or &ldquoCold as Ice.&rdquo Not &ldquoI Wanna Know What Love Is.&rdquo

Anyway, the whole thing just reminds me of Shrimp Scampi, the classic late seventies/early eighties throw-together meal of shrimp, butter, garlic, and lemon. I throw in wine (of course) and a dash or two of hot sauce in an effort to be weird, but it&rsquos hard to do too much to improve on the original.

I use angel hair because it&rsquos nice with the very light sauce, but thin spaghetti or linguine works well, too. I wouldn&rsquot do a short penne or rigatoni too much noodle, man.

And about Shrimp Scampi: I think I ate it with Stevo once. Probably at Carrie&rsquos house.


Shrimp Scampi

I know there is only one lone shrimp to be seen in this picture, but there really are more in there. I didn’t get the shrimp stirred into the pasta as well as I should have. Maybe this plate should be called “shrimp skimpi”. I adapted this from a Rachel Ray recipe. The original called for grilling the shrimp. I shortened it by using pre-cooked, deveined, tail-off frozen shrimp.

4-6 cloves garlic, minced or crushed

about 1/2 cup flat-leaf parsley, chopped

1 bag frozen, pre-cooked shrimp, medium size

1 tsp. crushed red pepper flakes

1 few ladels of the pasta cooking water

Boil the water for the pasta and when it’s ready cook the pasta according to the package directions. Run the frozen shrimp under cold water to thaw it out.

In a large skillet, put the garlic, parsley, salt, pepper, crushed red pepper flakes and about 1/4 cup olive oil. Cook that for just a couple of minutes over medium-high heat.

Add the wine to the skillet, then add a couple of ladels of the pasta cooking water and the lemon juice. Add the shrimp and the butter to the skillet and let it cook for a few minutes.

Drain the pasta and add it to the skillet, stirring to combine everything with the pasta. This will feed about 4 healthy-eating adults. I fed 5 of us with it, with enough leftover for lunch the next day.

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Watch the video: Garlic Shrimp Recipes. Easy Garlic Buttered Shrimp Recipe


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