This is the scampi recipe I make. I believe if you leave out the pasta part, you'll pretty much have the scampi like you want. But I have to say, it is an excellent meal like this.
Shrimp Scampi and Pasta
1 or 2 dozen shrimp (if you use scallops, use 1 dozen)
1 lb. scallops (optional)
1 or 2 green onions, minced
1/2 tsp. tarragon
3/4 c. chicken stock
2 tsp. lemon juice
1/2 c. wine, white
2 tbsp. minced parsley
6 tbsp. butter
3 tbsp. oil
Paprika, optional
1 tsp. flour
Freshly ground pepper
1 lb. linguini noodles
1/2 c. Romano cheese, grated
Saute garlic, onion and herbs in butter and olive oil over medium
heat for 1 minute. Add shrimp and scallops and toss around for 2
minutes. Sprinkle with paprika and pepper. Add flour and cook 1
minute. Add wine and chicken stock. Cook 2 minutes, stirring. Pour
2/3 of mixture into bowl and toss with noodles and grated cheese.
Pour onto an oven proof serving platter and put in 350 degree oven
for 5-10 minutes until cheese is melted some. While in oven, add
lemon juice and parsley to remaining shrimp mixture. Stir and heat
quickly and pour over noodles on platter. Serve immediately. Serves
4-6.
1 cup white wine
1/2 cup unsalted butter, do not use margarine
3 teaspoons minced garlic
1 lb shrimp, peeled and deveined
Bake at 350-degree oven for about 6 to 7 minutes.
Be careful not to overcook the Shrimp.
The shrimp is done when it has turned pink.
Bring six quarts of water in a large pot to a boil. While waiting for the water to boil, peel one pound of shrimp, leaving tails on. Butterfly the shrimp by cutting the backs of each shrimp. While butterflying I also remove the vein (I think it's actually the alimentary canal) to avoid having gritty shrimp waste in my scampi. Rinse the shrimp and blot dry with paper towels. Once the water is boiling, stir in 1/2 tablespoon table salt and add one pound of dried linguine. (Cooking times for pasta varies by manufacturer. Use the instructions on the box, but be aware that many pasta manufacturers recommend cooking times that are to long for al dente. I suggest subtracting a few minutes from the cooking time and testing the pasta by biting down on it and looking at the cross section. There should still be a tiny speck of uncooked pasta when the noodles are al dente. Drain the pasta immediately; they will finish cooking as they stand.)
Melt four tablespoons of butter and two tablespoons of olive oil in the pan. Add about 2 teaspoons of minced garlic and 1/4 teaspoon salt (if using unsalted butter). Stir over medium-low heat until the garlic is lightly browned.
The shrimp should be added in a single layer on the pan (cook two batches if necessary). The shrimp can be cooked over low or medium heat. Over medium heat, the shrimp will form a slight crust and be golden brown when cooked. When the shrimp color changes and the flesh touching the pan is no longer translucent (about two minutes), flip the shrimps over with a pair of tongs or spatula
Meanwhile, when the linguine is cooked to the desired level, pour the pasta into a collander to drain. Return the pasta to the pot or into a large bowl. When the second side of the shrimp is fully cooked (another two minutes), throw in one tablespoon chopped parsley and give it a quick stir. Remove from the heat and pour shrimp and butter over the pasta. Toss and serve with fresh grated parmesan, ground black pepper, and a slice of lemon.
Comments on Best shrimp scampi recipe with pasta?
This is the scampi recipe I make. I believe if you leave out the pasta part, you'll pretty much have the scampi like you want. But I have to say, it is an excellent meal like this.
Shrimp Scampi and Pasta
1 or 2 dozen shrimp (if you use scallops, use 1 dozen)
1 lb. scallops (optional)
1 or 2 green onions, minced
1/2 tsp. tarragon
3/4 c. chicken stock
2 tsp. lemon juice
1/2 c. wine, white
2 tbsp. minced parsley
6 tbsp. butter
3 tbsp. oil
Paprika, optional
1 tsp. flour
Freshly ground pepper
1 lb. linguini noodles
1/2 c. Romano cheese, grated
Saute garlic, onion and herbs in butter and olive oil over medium
heat for 1 minute. Add shrimp and scallops and toss around for 2
minutes. Sprinkle with paprika and pepper. Add flour and cook 1
minute. Add wine and chicken stock. Cook 2 minutes, stirring. Pour
2/3 of mixture into bowl and toss with noodles and grated cheese.
Pour onto an oven proof serving platter and put in 350 degree oven
for 5-10 minutes until cheese is melted some. While in oven, add
lemon juice and parsley to remaining shrimp mixture. Stir and heat
quickly and pour over noodles on platter. Serve immediately. Serves
4-6.
1 cup white wine
1/2 cup unsalted butter, do not use margarine
3 teaspoons minced garlic
1 lb shrimp, peeled and deveined
Bake at 350-degree oven for about 6 to 7 minutes.
Be careful not to overcook the Shrimp.
The shrimp is done when it has turned pink.
Bring six quarts of water in a large pot to a boil. While waiting for the water to boil, peel one pound of shrimp, leaving tails on. Butterfly the shrimp by cutting the backs of each shrimp. While butterflying I also remove the vein (I think it's actually the alimentary canal) to avoid having gritty shrimp waste in my scampi. Rinse the shrimp and blot dry with paper towels. Once the water is boiling, stir in 1/2 tablespoon table salt and add one pound of dried linguine. (Cooking times for pasta varies by manufacturer. Use the instructions on the box, but be aware that many pasta manufacturers recommend cooking times that are to long for al dente. I suggest subtracting a few minutes from the cooking time and testing the pasta by biting down on it and looking at the cross section. There should still be a tiny speck of uncooked pasta when the noodles are al dente. Drain the pasta immediately; they will finish cooking as they stand.)
Melt four tablespoons of butter and two tablespoons of olive oil in the pan. Add about 2 teaspoons of minced garlic and 1/4 teaspoon salt (if using unsalted butter). Stir over medium-low heat until the garlic is lightly browned.
The shrimp should be added in a single layer on the pan (cook two batches if necessary). The shrimp can be cooked over low or medium heat. Over medium heat, the shrimp will form a slight crust and be golden brown when cooked. When the shrimp color changes and the flesh touching the pan is no longer translucent (about two minutes), flip the shrimps over with a pair of tongs or spatula
Meanwhile, when the linguine is cooked to the desired level, pour the pasta into a collander to drain. Return the pasta to the pot or into a large bowl. When the second side of the shrimp is fully cooked (another two minutes), throw in one tablespoon chopped parsley and give it a quick stir. Remove from the heat and pour shrimp and butter over the pasta. Toss and serve with fresh grated parmesan, ground black pepper, and a slice of lemon.