Shrimp Scampi Recipes

  • 8 ounces cream cheese, at room temperature
  • 1 cup shredded part-skim mozzarella
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1/2 cup grated Parmesan
  • 4 tablespoons plain dried breadcrumbs
  • Kosher salt
  • 2 tablespoons unsalted butter, plus 1 tablespoon melted unsalted butter
  • 1 pound large peeled and deveined shrimp, tails discarded, cut into 1/4-inch pieces
  • 6 cloves garlic, thinly sliced
  • Large pinch crushed red pepper flakes
  • 1/2 cup dry white wine
  • 1/2 cup fresh parsley leaves, finely chopped
  • 1 teaspoon lemon zest
  • Slices of crusty bread and/or crackers, for serving

Creamy Shrimp Scampi Dip


Author: Food Network Kitchen

This Rich, Garlicky Dip Caused A Feeding Frenzy In The Food Network Test Kitchen. We've Taken A Beloved Shrimp-and-pasta Dish And Made It Into A Creamy, Crowd-pleasing Appetizer. You Can Make It Ahead To Take To A Nearby Potluck, Then Ask Your Host If You Can Borrow Some Oven Space To Quickly Bake It.

Time: 1h5m

Yield: 8 to 10 servings

Number Of Ingredients: 15

  • Position an oven rack in the top position, and preheat the oven to 375 degrees F.
  • Beat the cream cheese, mozzarella, sour cream, mayonnaise, Parmesan, 2 tablespoons of the breadcrumbs and 1/2 teaspoon salt in a large bowl with an electric mixer on medium high until smooth. Cover and refrigerate until ready to add the shrimp.
  • Melt 2 tablespoons butter in a large skillet over medium-low heat. Add the shrimp, garlic, 1/4 teaspoon salt and the red pepper flakes, and cook, stirring frequently, until the shrimp just start to turn pink, about 2 minutes. Add the wine, bring to a simmer and cook until the shrimp are pink and cooked through, about 2 minutes (there will be some liquid left in the skillet). Remove the skillet from the heat, and let the shrimp cool completely.
  • Meanwhile, mix together the parsley, the remaining 2 tablespoons breadcrumbs and 1 tablespoon melted butter, the lemon zest and a pinch of salt in a small bowl.
  • Stir the shrimp, pan sauce and cream cheese mixtures together to combine; transfer to a 2-quart flameproof baking dish. (The dip and breadcrumb mixture can be covered and refrigerated overnight separately at this point.) Sprinkle the breadcrumb mixture over the dip, and bake until hot and bubbly, 15 to 20 minutes. Switch the oven to broil, and cook until the top is golden brown, 1 to 3 minutes. Let rest for a few minutes, then serve hot with bread and/or crackers.
Nutrition Facts:

  • Kosher salt
  • 40 jumbo pasta shells
  • 1/4 cup olive oil
  • 4 tablespoons salted butter
  • 1 teaspoon crushed red pepper flakes
  • 6 cloves garlic, minced
  • 1 medium yellow onion, finely diced
  • 2 pounds peeled and deveined shrimp (21/25 count), chopped
  • Splash of white wine
  • 1 lemon, juiced
  • Freshly ground black pepper
  • Two 8-ounce packages cream cheese, at room temperature
  • 2 cups whole-milk ricotta
  • 1 cup grated Parmesan
  • 2 tablespoons chopped fresh parsley
  • 1 large egg
  • 3 cups grated fresh mozzarella
  • 8 tablespoons (1 stick) salted butter
  • 1/4 cup all-purpose flour
  • 4 cups whole milk
  • 2 cups heavy cream
  • 4 cloves garlic, minced
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons minced fresh parsley

Shrimp Scampi Stuffed Shells


Author: Ree Drummond : Food Network

Time: 1h15m

Yield: 16 servings (8 servings per pan)

Number Of Ingredients: 24

  • For the pasta and filling: Bring a large pot of water to a boil; add a generous amount of salt. Cook the pasta shells until al dente according to the package instructions. Drain and set aside.
  • Meanwhile, add the oil and butter to a large skillet and heat over medium heat until the butter is melted. Add the red pepper flakes, garlic and onions and cook until the onions are translucent, 2 to 3 minutes. Add the shrimp and cook, stirring, for 1 to 2 minutes. Add the wine, lemon juice and 1/2 teaspoon each salt and pepper. Stir and simmer until the shrimp is cooked through, about 1 minute. Set aside on a plate to cool completely.
  • Add the cream cheese, ricotta, Parmesan, parsley, egg and 1/2 teaspoon each salt and pepper to a large bowl. Using a spatula, mix together until well combined. Fold in the shrimp and set aside while you make the sauce.
  • Preheat the oven to 375 degrees F.
  • For the sauce: Using the same skillet over medium heat, melt the butter and sprinkle over the flour. Cook, whisking, until the roux turns golden brown, 3 to 4 minutes. Pour in the milk and cream, whisking constantly, and cook until thickened, a few minutes. Add the garlic and 1/4 teaspoon each salt and pepper. Add the parsley and set aside.
  • To assemble: Add 1 cup of sauce to the bottom of a 9-by-13-inch baking dish. Using a spoon, fill each of the jumbo shells generously with the shrimp/cream cheese mixture. Lay 20 of the stuffed shells face down in the baking dish. Top with an additional 2 cups of sauce. Sprinkle over half of the shredded mozzarella. Bake, uncovered, until bubbly and hot, about 25 minutes.
  • For the second casserole: Assemble a second 9-by-13-inch baking dish with the remaining ingredients as above, then cover with plastic wrap and aluminum foil and freeze. When ready to bake, preheat the oven to 375 degrees F. Bake, uncovered, until bubbly and cooked through, 35 to 40 minutes.
Nutrition Facts:

  • 1/2 cup extra virgin olive oil
  • 1 large onion, chopped fine or processed
  • 6 cloves garlic, crushed
  • 1 cup white wine (nearly any kind, just not overly sweet)
  • 6 tablespoons butter
  • 1 lb precooked jumbo frozen shrimp, thawed
  • salt & pepper
  • 1 package angel hair pasta

15 Minute Shrimp Scampi

One Dish Meal

Author: Ann B

Truly Delicious Seafood/pasta Dish That Is Nearly Impossible To Mess Up & A Great Stand By For Rushed Dinners.

Time: 15m

Yield: 4-6 serving(s)

Number Of Ingredients: 8

  • start salted water boiling for pasta.
  • heat olive oil.
  • saute garlic& onions over high heat till onions start to turn clear.
  • add wine, turn to medium heat& reduce for 5 minutes (alcohol smell will be gone) add shrimp till warmed through (start to curl up).
  • stir in butter till melted.
  • turn heat to lo/warm.
  • salt& pepper to taste.
  • cover till pasta is ready (2-3 minutes for angel hair to cook).
  • serve together.
Nutrition Facts:

  • 3 tablespoons butter
  • 3 cloves garlic, chopped
  • 1 lb shrimp, peeled and deveined
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ lemon, juiced
  • 1 teaspoon red chili flake
  • ¼ cup fresh parsley, chopped
  • ½ lb spaghetti, cooked

Garlic Shrimp Scampi Recipe By Tasty


Author: Tasty

Here's What You Need: Butter, Garlic, Shrimp, Salt, Pepper, Lemon, Red Chili Flake, Fresh Parsley, Spaghetti

Time: 20m

Yield: 2 servings

Number Of Ingredients: 9

  • Heat the pot over medium heat.
  • Melt the butter in the pot.
  • Cook the garlic until it starts to brown.
  • Add the shrimp, salt, and pepper, cooking until shrimp is pink all the way through.
  • Add the lemon juice, chili flakes, and parsley.
  • Add the spaghetti, and toss until evenly coated.
  • Enjoy!
Nutrition Facts:

Calories 829 calories, Carbohydrate 90 grams, Fat 23 grams, Fiber 5 grams, Protein 61 grams, Sugar 4 grams

  • 1 pound large shrimp, peeled and deveined
  • Kosher salt and black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 pint cherry or grape tomatoes
  • 2 cups fresh or frozen corn kernels (from 4 ears)
  • 5 garlic cloves, minced
  • 1/2 teaspoon red-pepper flakes
  • 1/4 cup dry white wine
  • 2 tablespoons fresh lemon juice (from 1 lemon), plus wedges for serving (optional)
  • 5 tablespoons unsalted butter, cut into 5 pieces
  • 3 tablespoons chopped parsley or chives, or torn basil leaves

Summer Shrimp Scampi With Tomatoes And Corn

Dinner , Lunch , Main course , weekday , quick , seafood , vegetables

Author: Ali Slagle

Shrimp Get Along Well With Garlic, Butter And Lemon, And So Do Tomatoes And Corn. Combine Them, And You Get A Summery Shrimp Scampi That Comes Together In One Skillet. A Searing Hot Pan Helps The Tomatoes Blister And The Corn Caramelize Before They Are Coated In A Garlic-lemon Butter Sauce. This Is A Meal In And Of Itself, But If You Want To Serve It With Pasta Or Bread, They'd Be Welcome Additions.

Time: 15m

Yield: 4 servings

Number Of Ingredients: 11

  • Pat the shrimp very dry and season with salt and pepper. In a large (12-inch) skillet, heat the olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Use a slotted spoon to transfer the shrimp to a plate.
  • Add the tomatoes to the skillet, season with salt and pepper, and cook, stirring just once or twice, until they start to blister in spots, 3 to 4 minutes. Add the corn, season with salt and pepper, and cook, stirring just once or twice, until the tomatoes burst and the corn is golden in spots, 3 to 4 minutes.
  • Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.
  • Reduce heat to medium, and add the wine and lemon juice, scraping any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted. Add the shrimp and its juices and stir until warmed through. (If the sauce breaks and looks greasy, add 1 or 2 teaspoons of water and stir until emulsified.)
  • Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.
Nutrition Facts:

  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 4 garlic cloves, crushed with a press
  • 1 pound Market Pantry® Raw Large Peeled & Deveined Shrimp, thawed
  • Kosher salt and freshly ground black pepper
  • 1 Market Pantry® Demi French Bread, cut into 20½-inch slices
  • 1 lemon

Shrimp Scampi Crostini


Author: Food Network

Time: 20m

Yield: 20 Servings

Number Of Ingredients: 7

  • 1. Melt the butter with the oil in large skillet over medium-high heat. Add the garlic and cook, stirring, for 10 seconds. Add shrimp, season with salt and pepper, and cook, stirring, until just opaque throughout, about 2 minutes. Remove from the heat.
  • 2. Toast the bread slices in a toaster oven or oven. Top each with 3 to 4 shrimp and drizzle with the pan sauces. Grate the lemon zest directly over the shrimp, then squeeze some lemon juice on top. Serve immediately.
Nutrition Facts:

  • 1 pound linguini
  • Salt
  • 1 pound medium to large shrimp deveined and peeled, tails removed
  • Pepper
  • 1/3 cup extra-virgin olive oil
  • 4 cloves garlic, thinly sliced
  • Couple pinches red pepper flakes
  • 1/2 lemon, zested and juiced
  • 2 sprigs oregano, finely chopped
  • Handful pitted kalamata olives, chopped
  • 1/2 cup white wine, eyeball it
  • 1/2 cup chopped flat-leaf parsley
  • 1 cup feta cheese crumbles

Greek Style Shrimp Scampi And Linguini


Author: Rachael Ray : Food Network

Time: 27m

Yield: 4 servings

Number Of Ingredients: 13

  • Place a large pot of water on the stove to boil. Salt water and cook pasta to al dente.
  • Season the shrimp with salt and pepper.
  • While the pasta water comes to a boil, heat extra-virgin olive oil in a deep skillet with garlic. When garlic is brown, remove and reserve. Add shrimp and cook 3 to 4 minutes. Add red pepper flakes, lemon zest, oregano, olives, and wine and cook together a couple of minutes more. Remove from heat. Add a ladle of starchy pasta cooking water to sauce and some lemon juice. Remove the sauce from the heat. Drain pasta and add to the skillet. Let pasta soak in juices for a minute then toss with parsley and feta. Use tongs to pull pasta from skillet, giving it a turn to twist in as many ingredients as possible. Then, use the tongs to remove and arrange the shrimp and ingredients that may remain in the pan, distributing them evenly among the portions.
Nutrition Facts:

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