MY SPECIAL SHRIMP SCAMPI FLORENTINE
This shrimp scampi has the fresh flavors of tomatoes, spinach, and pesto. Serve over rice with hot Italian bread on the side.
Provided by Valerie
Categories Main Dish Recipes Seafood Main Dish Recipes Shrimp 100+ Shrimp Scampi Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Combine the butter and the olive oil in a large skillet over medium heat. Stir in pesto, garlic, and tomatoes, and simmer until the tomatoes start to soften, about 2 minutes. Season with red pepper flakes and black pepper to taste.
- Stir the shrimp into the sauce, and cook just until they turn pink, 3 to 5 minutes. Add the spinach, and stir until wilted, about 1 minute.
Nutrition Facts : Calories 445.5 calories, Carbohydrate 5.6 g, Cholesterol 215.7 mg, Fat 38.1 g, Fiber 1.8 g, Protein 21.5 g, SaturatedFat 13.5 g, Sodium 384 mg, Sugar 2.5 g
SHRIMP PORTOFINO
This is a great recipe - the lemon-butter sauce, also known as a blur-blanc sauce, is amazing! You can use it with rice recipes that include shrimp, chicken, or beef with vegetables. If you do not like spinach - leave it out. I have to when making this dish for my niece Kelsey. Blanched broccoli is a great substitute - some...
Provided by Jim Frigyes
Categories Seafood
Time 50m
Number Of Ingredients 16
Steps:
- 1. Do ahead: Toast the pine nuts. Heat a dry frying pan over medium-high heat. Add the whole nuts & toast, stirring often. When the nuts are fragrant with a light brown color, remove them from the heat & the pan. This should take only a couple of minutes. Let the pine nuts cool on a plate or paper towels before using.
- 2. Make the lemon-butter sauce in a medium saucepan. Melt 2 tablespoons of the butter and saute the shallot and garlic until they are translucent and soft ... *do not let the vegetables or the butter brown. Add the lemon juice & white wine & reduce by half, then add the heavy cream & reduce again by half. Season with salt & pepper, then add the remaining 14 tablespoons (1 3/4 sticks) butter, whisking it in, piece by piece, over very low heat.
- 3. To cook the shrimp, melt the 2 tablespoons butter in a large skillet & saute the garlic until soft. Add the mushrooms, saute for a minute or two, then add the shrimp; cook until they are pink.
- 4. Add the spinach by gently folding it in (it just needs to be wilted, not cooked all the way through). Add the toasted pine nuts.
- 5. To serve, place the pasta on warmed plates with the shrimp mixture on the side or tossed into the pasta. Pour the lemon butter sauce over the pasta, & drizzle a little over the shrimp - if tossing with the pasta add lemon butter sauce to pasta then toss the shrimp mixture into pasta.
LINGUINI WITH SHRIMP AND PINE NUTS
This is a favorite pasta dish for company. The combination of shrimp, red peppers and pine nuts, stir fried with garlic and a wine-shallot sauce.
Provided by William Uncle Bill
Categories Onions
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Shell, devein and butterfly shrimp; set aside.
- In a saucepan, combine wine and shallots and bring to boil over high heat.
- Boil until reduced to 2/3 cup, stirring occasionally.
- Reduce heat to low and whisk in butter.
- Remove pan from heat when bubbles appear on surface.
- Season with salt and pepper.
- Keep sauce warm over very low heat until ready to serve.
- In a large cooking pot or pasta pot, fill 3/4 full with water and bring to a rolling boil.
- Add 1 tablespoon of salt and 2 tablespoons of extra virgin olive oil.
- Add linguini and cook as instructed on package; about 12 to 15 minutes or until el dente'.
- While pasta is cooking, heat remaining 3 tablespoons of olive oil in a large frying pan over medium heat.
- Add prepared shrimp, nuts and garlic; saute' for 2 minutes.
- Add red peppers and saute' until peppers are tender and shrimp are opaque, about 2 minutes.
- Drain pasta well and transfer to a large platter or a bowl.
- Spoon sauce and prawn mixture over pasta and gently toss to coat well.
- Sprinkle with basil and oregano, toss lightly.
- Sprinkle grated Padano cheese on each serving.
- Spinach fettucine is another pasta that is great in this recipe.
SHRIMP & LINGUINE FRA DIAVOLO
Steps:
- Melt 1 tablespoon of the butter in a medium (10 to 11-inch) sauté pan over medium heat. Add the panko and cook for 2 minutes, stirring occasionally, until nicely browned. Transfer to a small bowl and stir in 2 tablespoons of the parsley, 1/4 teaspoon salt, and a pinch of black pepper and set aside.
- Place the shrimp on a plate and pat them dry with paper towels. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat the remaining 2 tablespoons of butter and the olive oil in a large (11 to 12-inch) pot over medium heat. Add the onion and sauté for 4 minutes, until it begins to soften. Add the garlic and red pepper flakes and sauté for one minute. Add the shrimp in one layer and sauté for one minute on each side, until they start to turn pink but are not cooked through. Add the wine and simmer for 2 to 3 minutes to reduce the liquid. Stir in the arrabbiata sauce and heat until it simmers. Stir in the remaining 6 tablespoons of parsley with 1 teaspoon salt and 1/2 teaspoon black pepper and turn off the heat.
- Meanwhile, fill a very large pot with water, add 2 tablespoons salt, and bring to a boil. Add the linguine and cook according to the directions on the package for al dente. Reserve a cup of the pasta water, drain the pasta, and add it to the sauce. Toss the pasta, sauce, and shrimp together with tongs or big spoons and allow it to simmer for one minute for the pasta to absorb the sauce, adding enough pasta water to make a nice sauce and coat the pasta. Transfer to a large, shallow serving bowl, sprinkle with the toasted panko, and serve hot.
ALMOST-FAMOUS SPICY FRIED SHRIMP
When Bang Bang Shrimp first hit the menu at Bonefish Grill eight years ago, it was a flop. The dish - crunchy fried shrimp in Thai chili sauce - wasn't the problem. The name was. After chain founder Tim Curci changed the name from Creamy Spicy Shrimp to Bang Bang Shrimp, the appetizer became the restaurant's best-selling dish. And as the shrimp exploded in popularity, so did Bonefish Grill. The chain now has more than 150 locations across the country. Regulars everywhere have a nickname for the signature snack: They just order a "Bang." Many of these fans, including Lori Piscopo from Valley Township, PA, wrote to us asking for the recipe, and while Curci remained tight-lipped on the details, Food Network Kitchens managed to create this perfect imitation.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.
- Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.
- Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.
- Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.
SHRIMP & PASTA WITH OLIVE OIL AND PINE NUTS
We had shrimp and were longing for an alfredo sauce, but I was out of a few key alfredo ingredients, so I tried this as an alternative to driving to the grocery. The best part of the dish is that it is tasty, crisp on flavor, but light and VERY simple to prepare with VERY basic ingredients. Feel free to substitute chicken for...
Provided by Brian Blackley
Categories Seafood
Time 1h
Number Of Ingredients 10
Steps:
- 1. Melt butter in a skillet on med. high heat. Add shrimp, salt and pepper and cook until done, taking care not to over cook. Set aside.
- 2. Drop pine nuts in skillet on med. heat. Occasionally toss them. When one or more sides turn from pale to light golden brown and they look toasted, remove from heat.
- 3. Heat olive oil over medium heat. Add garlic and cook until garlic turns light golden color.
- 4. Add shrimp, pine nuts and parsley to pasta. Slowly stir in olive oil.
- 5. Toss thoroughly and serve with a dusting of parmesan cheese or add cheese to serving dish and let others pass the bowl and serve themselves!
EASY SHRIMP FLORENTINE AND PENNE PASTA
Make and share this Easy Shrimp Florentine and Penne Pasta recipe from Food.com.
Provided by Jenny Frenny
Categories Penne
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Boil the pasta in salted water until done.
- While the pasta is cooking, saute the shrimp in a pan with the olive oil and garlic. Cook for 3-5 minutes, just until the shrimp turns white and pink through. Remove from heat and keep warm.
- Cook creamed spinach in microwave according to package directions or until hot throughout.
- Before draining pasta, reserve 1/2 cup of the pasta water.
- Drain pasta in colander and put the hot pasta in a large pasta serving dish. Pour the 1/2 cup water and spinach over the pasta and top with cooked shrimp.
- Toss so that sauce coats the pasta and serve.
Nutrition Facts : Calories 630.9, Fat 20.5, SaturatedFat 4.9, Cholesterol 189.4, Sodium 513.2, Carbohydrate 78.7, Fiber 11.8, Protein 33.2
ANGEL HAIR WITH SHRIMP, BASIL, AND TOASTED PINE NUTS
Angel hair is one of my favorite!! But go ahead and use what you like. This is easy! Quick and Delish!!!!!! Serve with a light green salad and Italian bread!
Provided by Rita1652
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a 6- to 8-quart pan over high heat, bring about 4 quarts water to a boil; add angel hair and cook, stirring occasionally, just until tender to bite, 3 to 4 minutes.
- Drain pasta, reserving about 1/3 cup cooking liquid; return pasta to pan.
- Meanwhile, large frying pan over medium-high heat, melt butter with olive oil.
- Add shrimp, garlic, chili flakes, pepper, salt; stir for 2 minutes.
- Add wine; stir often until shrimp are opaque.
- Cook 2 more minutes.
- Stir in basil.
- Pour shrimp mixture into pan with cooked pasta; mix gently.
- If mixture is too dry, add reserved pasta-cooking liquid.
- Divide evenly among four wide, shallow bowls.
- Add salt to taste.
- Top with pine nuts.
- And Grated cheese.
Nutrition Facts : Calories 606.5, Fat 19.2, SaturatedFat 4, Cholesterol 249.2, Sodium 1114.5, Carbohydrate 62.5, Fiber 3.2, Sugar 2.9, Protein 38
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