Scampi Sauce Recipes

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SCAMPI SAUCE

Make and share this Scampi Sauce recipe from Food.com.

Provided by Miss V

Categories     Low Protein

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10



Scampi Sauce image

Steps:

  • In skillet, heat together butter and olive oil and saute green onions and garlic.
  • Add lemon juice, salt, pepper and parsley. Continue cooking for a few minutes.
  • Add tomatoes and heat through. Serve over buttered noodles.

1/2 cup butter
1/4 cup olive oil
1/4 cup chopped green onion
1 tablespoon minced garlic
1 teaspoon salt
1/4 cup fresh parsley
1/2 teaspoon pepper
1 (14 1/2 ounce) can petite cut tomatoes, drained and rinsed
1 lemon, juice of
cooked noodles (I prefer bowtie)

CLASSIC SHRIMP SCAMPI

America can't seem to get enough of shrimp scampi: It's one of the 10 most-searched recipes on FoodNetwork.com during the summer (more popular than burgers!) and #shrimpscampi has more than 134,000 posts on Instagram. What's the excitement all about? Do we love shrimp scampi because it's simple but seemingly fancy? Or because it's done in 30 minutes? Or because we just can't resist a buttery wine sauce? All of the above!

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10



Classic Shrimp Scampi image

Steps:

  • Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs. Reserve 1 cup cooking water, then drain.
  • Meanwhile, season the shrimp with salt. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, 30 seconds to 1 minute. Add the shrimp and cook, stirring occasionally, until pink and just cooked through, 1 to 2 minutes per side. Remove the shrimp to a plate. Add the wine and lemon juice to the skillet and simmer until slightly reduced, 2 minutes.
  • Return the shrimp and any juices from the plate to the skillet along with the linguine, butter and 1/2 cup of the reserved cooking water. Continue to cook, tossing, until the butter is melted and the shrimp is hot, about 2 minutes, adding more of the reserved cooking water as needed. Season with salt; stir in the parsley. Serve with lemon wedges.

Kosher salt
12 ounces linguine
1 1/4 pounds large shrimp, peeled and deveined
1/3 cup extra-virgin olive oil
5 cloves garlic, minced
1/4 to 1/2 teaspoon red pepper flakes
1/3 cup dry white wine
Juice of 1/2 lemon, plus wedges for serving
4 tablespoons unsalted butter, cut into pieces
1/4 cup finely chopped fresh parsley

SCALLOP SCAMPI

Scallops swap in for shrimp in this quick and easy scampi made with butter, garlic, lemon and parsley.

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 8



Scallop Scampi image

Steps:

  • Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions for al dente. Reserve 1/2 cup of the cooking water, then drain the pasta.
  • Heat the oil in a large skillet over medium-high heat. Sprinkle the scallops with salt and pepper. Add the scallops to the skillet, raise the heat to high and sear until golden brown and just firm, 1 to 2 minutes per side; transfer to a plate.
  • Return the skillet to medium-high heat, add the butter and garlic and cook, stirring constantly, until the garlic is lightly toasted, 2 to 3 minutes. Add the lemon juice and season with salt and pepper. Add the cooked pasta and parsley to the skillet and toss to combine. Add a little of the reserved pasta cooking water to help thin out the sauce so it evenly coats the pasta. Divide the pasta evenly into bowls and top each with some scallops.

Kosher salt and freshly ground black pepper
12 ounces spaghetti
1 tablespoon vegetable oil
1 pound sea scallops, tough muscles on the side removed, patted dry
4 tablespoons (1/2 stick) unsalted butter
5 cloves garlic, minced
Juice of 2 lemons (about 1/3 cup)
1/2 cup fresh flat-leaf parsley leaves, roughly chopped

CLASSIC SHRIMP SCAMPI

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. This classic recipe makes a simple garlic, white wine and butter sauce that goes well with a pile of pasta or with a hunk of crusty bread. However you make the dish, once the shrimp are added to the pan, the trick is to cook them just long enough that they turn pink all over, but not until their bodies curl into rounds with the texture of tires.

Provided by Melissa Clark

Categories     weekday, weeknight, main course

Time 15m

Yield 4 servings

Number Of Ingredients 11



Classic Shrimp Scampi image

Steps:

  • In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
  • Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.

Nutrition Facts : @context http, Calories 285, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 5 grams, Sodium 1129 milligrams, Sugar 1 gram, TransFat 0 grams

2 tablespoons butter
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
1/2 cup dry white wine or broth
3/4 teaspoon kosher salt, or to taste
1/8 teaspoon crushed red pepper flakes, or to taste
Freshly ground black pepper
1 3/4 pounds large or extra-large shrimp, shelled
1/3 cup chopped parsley
Freshly squeezed juice of half a lemon
Cooked pasta or crusty bread

SCAMPI WITH TARTARE SAUCE

Crispy beer battered langoustine or prawn tails with a mayo-based dip of gherkins, capers and herbs

Provided by Good Food team

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 13



Scampi with tartare sauce image

Steps:

  • To prepare the langoustines, pull off the head and pincers. Lay the tail flat on a chopping board and use a sharp pair of scissors to cut a line straight down the back of the shell. Carefully peel the langoustine, score down the back, then remove the grit sac.
  • Get the oil heating in a large saucepan or wok - you will need enough to come 2-3in up the side of the pan. For the tartare sauce, mix all ingredients in a bowl and season.
  • Place the flours in a bowl with a good pinch of salt and pepper. Add the beer and sparkling water, and whisk to a smooth batter.
  • To test if the oil is hot enough, put a drop of batter into the pan - it should crisp and brown within 30 secs. Dip each langoustine or prawn tail into the batter, then carefully drop it into the oil. Drizzle a little extra batter over each one while they are cooking - this will give you a really crispy coating. Cook them in batches, making sure you don't overcrowd the pan. When golden and floating to the surface, scoop out and drain well on kitchen paper. Sprinkle the scampi with salt and serve with the tartare sauce, lemon wedges and chips.

Nutrition Facts : Calories 991 calories, Fat 40 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 116 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 36 grams protein, Sodium 1.5 milligram of sodium

15-20 langoustine or Dublin Bay prawn tails
vegetable or sunflower oil , for frying
140g plain flour
85g cornflour
150ml beer
100ml sparkling water
lemon wedges and chips , to serve
6 tbsp mayonnaise
1 gherkin or 6 cornichons, finely chopped
1 tbsp caper , rinsed and chopped
1 tsp lemon juice
1 tbsp chopped parsley
2 tsp chopped tarragon

SCAMPI SAUCE

Make and share this Scampi Sauce recipe from Food.com.

Provided by CJAY8248

Categories     Low Protein

Time 6m

Yield 12 shrimp, 2 serving(s)

Number Of Ingredients 7



Scampi Sauce image

Steps:

  • Heat the butter and oil in a large skillet over medium-high heat.
  • Add the shrimp and saute until they begin to turn pink, tossing several times.
  • Add the garlic and saute an additional minute.
  • Add the lemon juice and white wine and reduce for one minute, then add the salt, pepper and parsley to taste.

Nutrition Facts : Calories 267.1, Fat 25.2, SaturatedFat 9.2, Cholesterol 30.5, Sodium 6.2, Carbohydrate 8.9, Fiber 2.7, Sugar 0.4, Protein 1.2

2 tablespoons unsalted butter
2 tablespoons olive oil
4 large garlic cloves, minced
1 lemon, juice of
1/4 cup dry white wine
fresh parsley, chopped
salt and pepper

QUICK SHRIMP SCAMPI SAUCE

Combine store-bought ingredients for a quick and tasty dinner.

Provided by luv2cuk

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 10m

Yield 4

Number Of Ingredients 5



Quick Shrimp Scampi Sauce image

Steps:

  • Whisk dressing, ketchup, balsamic vinegar, mustard, and hot pepper sauce together in a small saucepan. Cook over medium-low heat until warmed through, about 5 minutes.

Nutrition Facts : Calories 110.8 calories, Carbohydrate 9.3 g, Fat 8.5 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 1.3 g, Sodium 717.2 mg, Sugar 8.1 g

½ cup bottled Italian dressing
⅓ cup ketchup
2 tablespoons balsamic vinegar
¼ teaspoon dry mustard
1 dash hot pepper sauce (such as Tabasco®), or to taste

SHRIMP SCAMPI

Garlicky, buttery shrimp scampi is an Italian-American restaurant staple that takes little more than a skillet and 15 minutes of your time to make at home.

Provided by Lidia Bastianich

Yield 4-6 servings

Number Of Ingredients 11



Shrimp Scampi image

Steps:

  • Combine the shallots, five garlic cloves, and 2 tablespoons of the oil in a mini-food processor. Process to make a smooth paste.
  • Pour 6 tablespoons olive oil and the remaining garlic into a large skillet over medium-high heat. Let the garlic sizzle for a minute, then add half of the shrimp and all of the thyme sprigs. Season with ½ teaspoon salt, and cook until the shrimp are seared but not fully cooked, about 1 to 2 minutes. Remove to a plate, and repeat with the remaining shrimp and another ½ teaspoon salt. Remove the shrimp and thyme from the skillet to the plate.
  • Add the remaining 4 tablespoons olive oil and the garlic-shallot paste to the same skillet set over medium heat. Cook, stirring constantly, until the paste has dried out and begins to stick to the bottom of the skillet, about 2 to 3 minutes. Return the thyme to the skillet, and pour in the white wine, lemon juice, the remaining 1½ teaspoons salt, 4 tablespoons of the butter, and 1 cup water. Bring the sauce to a rapid boil, and cook until reduced by half, about 4 to 5 minutes.
  • When the sauce has reduced, whisk in the remaining butter and return the shrimp to the pan. Cook and toss until the shrimp are coated with the sauce and just cooked through, about 2 to 3 minutes. Stir in the parsley. If the sauce still seems too thin, stir in the bread crumbs and bring to a boil just to thicken. Serve immediately.

3 shallots, peeled and chopped (about ½ cup)
7 garlic cloves, crushed and peeled
¾ cup extra-virgin olive oil
2 pounds extra-large or jumbo shrimp, peeled and deveined
4 sprigs fresh thyme
2½ teaspoons kosher salt
2 cups dry white wine
2 tablespoons freshly squeezed lemon juice
6 tablespoons unsalted butter
½ cup chopped fresh Italian parsley
1 tablespoon dry bread crumbs, if needed

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