Southern Shrimp Scampi Recipes

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. 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:

• Peel shrimp, leaving tails intact; devein if desired.
• Cook linguine according to package, keep warm.
• Cook garlic in butter and white wine in a large skillet over medium heat, stirring constantly (4 minutes or until garlic begins to brown).
• Add shrimp and cook over medium heat 3 to 5 minutes or until shrimp turns pink.
• Add salt and pepper and spoon mixture over linguine.
• Sprinkle with chopped parsley and serve immediately.

Steps:

• In a bowl, toss garlic, salt and pepper with the shrimp, which may be refrigerated, well covered, for several hours at this point. When ready to cook, heat oil in a large sauté pan over high heat until it shimmers, then add shrimp and move shrimp around in the pan for about 2 minutes, or until the color just begins to turn from translucent. Remove shrimp, reduce heat to medium-high and add wine, scraping up any bits on the bottom of the pan. Cook for a couple of minutes to reduce, then add butter and swirl the pan to melt it. Put shrimp back into pan, stir about a minute to finishing cooking and add lemon juice. Remove to serving dish, sprinkle with parsley and red pepper flakes, adding more pepper if desired. Serve over rice or pasta or as is.

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 bowl, toss garlic, salt and pepper with the shrimp, which may be refrigerated, well covered, for several hours at this point.
• When ready to cook, heat oil in a large sauté pan over high heat until it shimmers, then add shrimp and move shrimp around in the pan for about 2 minutes, or until the color just begins to turn from translucent.
• Remove shrimp, reduce heat to medium-high and add wine, scraping up any bits on the bottom of the pan. Cook for a couple of minutes to reduce, then add butter and swirl the pan to melt it.
• Put shrimp back into pan, stir about a minute to finishing cooking and add lemon juice.
• Remove to serving dish, sprinkle with parsley and red pepper flakes, adding more pepper if desired. Serve over rice or pasta or as is.