Shrimp Skimpy Recipe 435

Steps:

• Melt 1 1/2 teaspoons butter in a small skillet over medium-high heat, then add the panko and cook, stirring constantly, until the breadcrumbs are golden and toasty-scented, about 2 minutes. Set aside.
• Sprinkle the shrimp on both sides with salt. Heat a large skillet over medium-high heat and add the canola oil. When the oil begins to smoke lightly, quickly arrange the shrimp in a single layer, with a little space between each. Brown the shrimp on their first sides, adding a couple of pieces of the butter around the shrimp to add flavor as they brown, 1 to 2 minutes. Turn the shrimp on their second sides and brown, 1 to 2 minutes. Quickly transfer the shrimp to a plate.
• Return the skillet to medium heat. Add the remaining butter and the garlic to the skillet. Press the garlic into the melting butter to break up any clumps. Add the wine and stir up the brown bits in the bottom of the skillet. Add the Worcestershire, hot sauce and lemon zest. Simmer until the garlic softens and the wine reduces down to a lush sauce, 3 to 5 minutes. Add the parsley and squeeze the juice from half a lemon into the sauce.
• Return the shrimp to the skillet and sprinkle with the red pepper flakes. Toss the shrimp in the sauce to coat well. Remove the skillet from the heat. Sprinkle the shrimp with some more lemon juice and the toasted panko and transfer to a platter.
• Serve with crusty bread, if using.

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.

Steps:

• Heat a large nonstick skillet over medium heat. Pat the shrimp dry with paper towels and sprinkle with salt and pepper.
• Melt 2 tablespoons of the butter in the skillet. Add half the shrimp and cook until golden pink, about 2 minutes per side. Transfer the shrimp to a bowl. Melt another tablespoon of the butter in the skillet and cook the remaining shrimp.
• Return the skillet to medium heat. Add 1 tablespoon of the butter and let it melt. Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
• Stir in the wine and lemon juice. Increase the heat to high and boil the liquid until it thickens slightly, about 1 minute. Remove the skillet from the heat and stir in the remaining 2 tablespoons butter and the parsley. Add the shrimp back to the skillet and toss to coat with the sauce. Transfer to a serving dish and top with more chopped parsley. Serve with crusty bread or pasta.

Steps:

• Bring a large pot of salted water to a boil. Stir in pasta and return pot to boil. Cook until al dente. Drain well.
• Melt butter in a large saucepan over medium heat. Stir in garlic and shrimp. Cook, stirring constantly, for 3 to 5 minutes.
• Stir in wine and pepper. Bring to a boil and cook for 30 seconds while stirring constantly.
• Mix shrimp with drained pasta in a serving bowl. Sprinkle with cheese and parsley. Serve immediately.

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.

Steps:

• If the shrimp is frozen, I do a "quick thaw" by soaking in water (takes 10 minutes) Cook pasta, in salted water, according to directions. Drain pasta, reserving about 1 cup of pasta water In a skillet, heat 1 tablespoon olive oil and saute shrimp, until they just turn pink (no more than 2 to 3 minutes). Overcooked shrimp turns tough! Remove shrimp and set aside (I put mine in a lightly warmed oven) Add the rest of the olive oil and butter. Add garlic and cook, until just fragrant (about 30 seconds). Add the wine and cook for about 1 minute. Add the chicken stock; cook at medium heat until slightly reduced (3 to 5 minutes). Return the shrimp to the skillet. Add the pasta and combine; turn off heat. Note: if the pasta appears too dry or stick, add a little pasta water to moisten. Add fresh parsley and parmesan cheese.

Steps:

• Place butter in microwave safe bowl. Place bowl in microwave and melt butter (15 to 30 seconds on high). Add Old Bay seasoning ™ and lemon juice. Stir well.
• Coat microwave safe pan with non-stick cooking spray. Arrange shrimp in a layer in the pan. Pour butter mixture evenly over shrimp.
• Cook in microwave on high power for 6 minutes. After two minutes have elapsed pause microwave and rearrange shrimp (move shrimp for the center to the outside, from the outside to the center). Let the shrimp cook another 2 minutes. When 4 minutes have elapsed pause the microwave again, rearrange the shrimp once more. Place shrimp back in the microwave and cook remaining two minutes. Cook until shrimp turn pink. Serve hot with your favorite cocktail sauce.