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Good Shrimp Scampi Recipe?

18 years ago

Anybody have a good, tried and true recipe for it? What else do you usually serve with it - salad, bread, etc.?

TIA

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Comments (11)

Pooh Bear
18 years ago
My tried and true shrimp scampi recipe:

Wait till I see the Red Lobster commercials
advertising All You Can Eat Shrimp Scampi.
Then Go to Red Lobster and order AYCE Shrimp Scampi.
I usually eat the salad that comes with it.
Then waddle home (My record is just over 140).

Pooh Bear
okwriter
18 years ago
If you find one elsewhere, ya ya, please post it! I looooove shrimp scampi!
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Here you go Robin. I may start calling this one "Chase's Shrimp Scampi" since I know she loves this recipe! I do too - it's as easy as can be and delicious. I've made it for friends multiple times and it always gets raves too. Note: This is so fast. By the time the pasta is cooked the shrimp sauce is ready to eat. So have your salad, bread, drinks, whatever ready! Linguine with Shrimp Scampi (Barefoot Contessa) Vegetable oil 1 tablespoon kosher salt plus 1 1/2 teaspoons 3/4 pound linguine 3 tablespoons unsalted butter 2 1/2 tablespoons good olive oil 1 1/2 tablespoons minced garlic (4 cloves) 1 pound large shrimp (about 16 shrimp), peeled and deveined 1/4 teaspoon freshly ground black pepper 1/3 cup chopped fresh parsley leaves 1/2 lemon, zest grated 1/4 cup freshly squeezed lemon juice (2 lemons) 1/4 lemon, thinly sliced in half-rounds 1/8 teaspoon hot red pepper flakes Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package. Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine. When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
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Thanks to everyone who posted. I ended up making an amalgam dressing. I was going to mix mayo and chile sauce, a bottle of which I had in the pantry for just this type of occasion. Sadly I gave away all my own home canned chile sauce that I made last year. But I found a half jar of salsa in the back of the fridge, so rather than have two half used condiment jars in my tiny fridge, I dolled up the salsa. So my dressing consisted of two big dollops of mayo, two big dollops of salsa, the juice from the can of crabs, a big dash of lime juice, and a big shake of Mrs. Dash's Cajun seasoning and also some lime chile seasoning that JessyF gave me. Man I love that stuff. And a big shake of garlic powder for BF. My shrimp were tiny and I couldn't find affordable avocados so I only had half of one, so I didn't bother to make a composed salad. It was sort of clean out the fridge salad anyway, the lettuce was some less than stellar iceberg which we had languishing in the fridge. To that I added some artichoke hearts, Spanish olives and radishes for the color, a couple of scallions, two stalks of celery, the half avocado, and topped with tomatoes when served. The tomato came from the local "farm" market which is really not a farm market, and it might as well have been an apple for how "crispy" it was. I liked the salad except for the Spanish green olives. I added them because BF likes them, but come to find out, he doesn't like crab! I have never liked green olives. They weren't a bad idea, just not something I care for. Glad to know now that BF doesn't like crab, because I can save a whole lot of money not ever buying it or making him crab cakes. And now I know what to order when we go out!! Here's the pic: Next time I make shrimp salad I might try marinating the shrimp in a vinagrette, just to try something new. Or Ruthanna's remoulade, which is a great dressing for a lot of salad types!
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Oh Yummy! Thanks for sharing. I love her recipes - this is her recipe for Grilled Herb Shrimp - very good. You can get it ready ahead of time and just toss them on the grill. Serves 6 3 cloves garlic, minced 1 medium yellow onion, finely chopped 1/4 cup minced fresh flat-leaf parsley 1/4 cup minced fresh basil 1 teaspoon dry mustard 2 teaspoons Dijon mustard 2 teaspoons coarse salt 1/4 teaspoon freshly ground pepper 1/4 cup olive oil Juice of 1 lemon 2 pounds jumbo shrimp (16 to 20 per pound), peeled and deveined, tails intact Vegetable oil, for grilling In a medium bowl, combine garlic, onion, parsley, basil, mustards, salt, pepper, olive oil, and lemon juice. Add the shrimp, and marinate for 1 hour at room temperature, or cover and refrigerate for up to 2 days. Heat a grill or a grill pan over medium-high heat. Brush the rack or pan with vegetable oil to prevent the shrimp from sticking. Skewer 5 to 6 shrimp on a 12-inch skewer for a dinner serving. Grill the shrimp on each side, until opaque and lightly charred, about 1 1/2 minutes.
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monica_pa Grieves
18 years ago
I make it about once a week, it's so easy.

Peel and devein some shrimp.
Put thin or angel hair pasta on to cook.

In a deepish(2-3") frying pan, pour just enough oilve oil and equal amount of butter. Let melt.
Peel and crush plenty of garlic, add to the pan and turn heat up to medium high to saute the garlic.

When garlic is soft, add the shrimp and stir. It will cook quickly.
Add fine chopped parsley (I use fresh flat italian parsley).

When spaghetti is done....drain all but a cup or so of the water, and then add spaghetti and water to the shrimp.
(the spaghetti water has starch from the pasta, that helps form a light sauce when mixed with the shrimp in the pan)

Stir, let it cook about a minute or two...then serve immediately.
grammahony
18 years ago
LOL Pooh, I love your recipe. Monica, I'll have to try yours too. It sure sounds easy enough.
Leslie
deemarie5500
18 years ago
I make mine similar to Monica; however, I just infuse the oil/butter with a single clove of garlic (like my grandmother and mother) and take it out before it browns. Some people also add white wine to make it saucier.

Serve it over linguini, rice, or even as a topping for homemade pizza (with added ricotta and mozarella) for absolute decadence!
des_arc_ya_ya
Original Author
18 years ago
Thanks so much, guys. Yep, I've used that Red Lobster recipe, too. Twinkie and I can put the hurt on them with the "Endless Shrimp" special! LOL

Gonna make my own next time and we'll taste test! LOL
pineviewplanter
18 years ago
2 lbs. shrimp
1/2 stick of salted butter
1/4 cup EVOO
3 cloves of garlic minced (or to taste)
Italian Seasoned Bread Crumbs
chopped fresh parsley
Pepper
Fresh Lemon

Melt butter with EVOO in an iron skillet over medium heat.
Add the minced garlic and saute until garlic is transparent.
Add the shrimp, and cook until cooked through, but do not over cook or the shrimp will turn to little rubber thingies. Add about 4 T or so of chopped fresh parsley.
When the shrimp are cooked through, add just enough bread crumbs to soak up the butter and oil and sticks to the shrimp.
Add pepper and salt to taste and lastly just squeeze about a half of lemon over the shrimp and serve immediately with a spring greens salad and lots of garlic bread.

We obtained this from a 5* restaurant (Siples Garden Seat) in Clearwater years ago before the owner retired. It is by far our favorite shrimp recipe. This restaurant was probably the single most beautiful place in all of Pinellas County Florida, but now I hear it is a parking lot. What a crying shame.

PVP
glenda_al
18 years ago
I have a great recipe for bbq shrimp with garlic, pepper, butter, etc. Really really good! Baked in oven.
monica_pa Grieves
18 years ago
Extra virgin olive oil (first press) is usually not used for cooking...it's much more expensive, and it's properties are, basically, wasted when cooked.
okwriter
18 years ago
That sounds good PPV! I think the seasoned bread crumbs would give it some extra OOMPH! :-)
FlamingO in AR
18 years ago
We make ours under the broiler, turning the shrimp after a few minutes. We first mince a little onion and add it to melted butter and garlic and parsley (or Smart Balance if we're trying to be good) pour over the shrimp in a pan, and broil. Turn, broil a bit more until done and getting some nice color, sprinkle with Kosher salt and squeeze some fresh lemon on it. Serve over cooked spaghetti squash or angel hair pasta with more lemon wedges and a salad. Woody made his recipe up and it rivals Red Lobster.

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