Wanted a shrimp scampi recipe?

This one is amazing! The fresh herbs & wine & lemon go very well with the shrimp. I have tried many recipes & this is by far the best :)

It got a 5 star rating on foodtv.com also

Ingredients

1 pound linguini

4 tablespoons butter

4 tablespoons extra virgin olive oil, plus more for drizzling

1 large shallot, finely diced

5 cloves garlic, sliced

Pinch red pepper flakes, optional

20 large shrimp, about 1 pound, peeled and deveined, tail on

Kosher salt and freshly ground black pepper

1/2 cup dry white wine

1 lemon, juiced

1/4 cup finely chopped parsley leaves

Directions

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 reserving 1 cup of water.

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. 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 and reserved pasta water. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

PESTO SCAMPI

As many 15-20 per pound prawns as you want. These are large prawns with the shell on.

With a sharp knife slit the back of the shell down to the tail, leaving the shell intact. Next, slice the prawn and devein. After deveining the prawn, slice down the middle again and spread the prawn out so it looks like it has wings. You will have the meat and the shell attached to the tail. This is a nice presentation.

Prepare your linguine to al dente.

Prepare pesto by combining 2 cups fresh basil, 5 cloves garlic, 3 tablespoons pine nuts in a blender and blend until a paste starts to form, then add 1+ cup extra virgin olive oil slowly until the paste becomes liquid or an emulsion. Reserve this.

Prepare Scampi sauce by heating a medium saute pan for 1 minute on high gas, add 1/2 stick butter. Melt butter, then add 1/2 cup good dry white wine (life's too short for bad wine), cook 1 minute add chopped garlic and meld flavors for about two minutes. Add prawns to sauce tails up. Cook until prawns are opaque laying each on it's side to cook for about 1 minute. Add juice of 1 & 1/2 lemons. Remove prawns from pan and thicken sauce if necessary with a little more butter.

Add a small amount, 1/2 cup of pesto to the linguine and mix well. Place pasta on a plate, arrange prawns around the outside of the pasta. Place a side serving of the pesto next to the main dish. The contrasting flavors are interesting. Sprinkle with aged Romano or parmesan freshly grated. For a spicier presentation add red pepper flakes to the saute' pan at the end. I also serve the prawns grilled covered with the pesto as an appetizer.

I serve this dish over pasta:

1 lb. spaghetti or other pasta (something that will hold sauce)

1 lb shrimp, cleaned, deveined, and tails removed

3 tbsp. olive oil

5 large cloves of garlic, chopped fine

4 tbsp. butter

salt & pepper to taste

1/4 - 1/3 cup pasta cooking water

optional:

1 pinch crushed red pepper flakes

Parsley for garnish

Sliced lemon for flavor

Boil the pasta according to package directions, starting the shrimp once you've put the pasta in the boiling water. If making FRESH pasta, cook according to directions and set about 1/3 cup of the liquid aside before draining.

In a heavy saute pan, heat the olive oil over medium heat and add the garlic. Cook until fragrant, then add the shrimp, seasoning with salt and pepper. Cook the shrimp until they become opaque and start to curl (about 5 minutes). REMOVE THE SHRIMP FROM THE PAN AND SET ASIDE. Add the butter to the pan and allow it to melt.

Add the pasta water, and bring to a simmer, the starch in the water will make a thick and velvety butter sauce.

Once the pasta is cooked, add the shrimp back into the pan to heat through for a minute. Turn off the heat and add the drained pasta, tossing to coat. Garnish with parsley, and serve lemon wedges on the side for additional flavoring.

Shrimp Scampi Recipe:-

Ingredients:

1 1/2 pounds large shrimp (about 16 to 24)

1/3 cup clarified butter

4 tablespoons minced garlic

6 green onions, thinly sliced

1/4 cup dry white wine

2 tablespoons lemon juice, fresh if possible

2 tablespoons chopped fresh parsley

salt and pepper, to taste

Preparation:

Rinse shrimp and set aside. Heat butter in large skillet over medium heat. Cook garlic 1 or 2 minutes or until softened but not browned. Add shrimp, green onions, wine and lemon juice; cook until shrimp are pink and firm, about 1 to 2 minutes on each side. Do not overcook. Add chopped parsley and salt and pepper before serving. Garnish with lemon slices and parsley sprigs if desired.

Shrimp Scampi

2 lbs, large raw shrimp, peeled and deveined

1/2 c butter

1 t salt

6 cloves garlic, crushed

1/4 c chopped parsley

2 t grated lemon peel

2 t lemon juice

6 lemon wedges

Preheat oven to 400F. Remove shells from shrimp, leaving shell on tail section only. Devein; wash under cold running water, and drain on paper towels. Melt butter in 13x9x2" baking dish in oven. Add salt, garlic, and 1 T parsley; mix well. Arrange shrimp in single layer in baking dish. Bake, uncovered, 5 minutes. Turn shrimp. Sprinkle with lemon peel. lemon juice, and remaining parsley. Bake 10 minutes, Arrange shrimp in heated serving platter. Pour garlic butter over all. Garnish with lemon wedges. Serves 6 to 8.

here is a recipe for the shrimp lovers out there

ingredients-

shrimp

2 ounces scampi