Shrimp Scampi. Shrimp Scampi Recipes Shrimp Scampi Shrimp Scampi. Add the shrimp, lemon juice, pepper and oregano; cook and stir until shrimp turn pink. This quick scampi is perfect over pasta or by itself with fresh-squeezed lemon.
For dessert, try bowlfuls of Neapolitan ice cream to continue the theme.
This shrimp scampi recipe varies from the typical one as there are sun dried tomatoes in the recipe.
This is like eye candy when presented in a warmed ramekin dish with some chopped parsley and a sprinkle of Parmesan cheese added to the top.
You can have Shrimp Scampi using 8 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Shrimp Scampi
- You need 8 oz of shrimp.
- You need 2 tsp of mirepoix base.
- Prepare 3 handfuls of baby spinach (chopped).
- It's 4 oz of light cream.
- It's 5 oz of spaghetti.
- Prepare 1 of shallot (minced).
- Prepare 2 of garlic cloves (minced).
- Prepare 1 oz of grated Parmesan.
Hubby says this is his favorite scampi and better than any he gets at an upscale restaurant. Cook linguine according to package directions. Meanwhile, in a small nonstick skillet, cook garlic in butter and oil until golden. Stir in the lemon juice, Italian seasoning and shrimp; heat through.
Shrimp Scampi step by step
- Pat shrimp dry and season with salt and pepper. Then cook the pasta with salt 8-10 mins (make sure to reserve 1/2 cup of that starchy pasta water when done)..
- Cook shrimp on medium high 2 mins on each side while pasta is boiling. When done, add garlic and shallot and continue cooking for about a minute. Then add spinach until wilted. Lower heat to medium..
- Add cream, parmesan, base, and pasta water. Cook until desired thickness is reached. Add pasta and done..
Shrimp scampi is a popular Italian-American seafood recipe that is perfect for entertaining or date night dinners at home. It calls for cooking shrimp in a buttery sauce with wine, garlic, lemon, and herbs, for a dish with amazing aesthetic appeal and a quick cooking time. Scampi are tiny, lobster-like crustaceans with pale pink shells (also called langoustines). Italian cooks in the United States swapped shrimp for scampi, but kept both names. Thus the dish was born, along with inevitable variations.