Shrimp Scampi from Ina Garten

Shrimp Scampi is a definite treat in this house with shrimp being my favorite food!

Doesn't that look delicious?  Beautiful presentation . . .

Recipe courtesy of Ina Garten
2008, Barefoot Contessa Back to Basics, All Rights Reserved
SHOW: Barefoot Contessa
EPISODE: Italian Every Time


Ingredients

• 2 pounds (12 to 15 per pound) shrimp in the shell
• 3 tablespoons good olive oil
• 2 tablespoons dry white wine
• Kosher salt and freshly ground black pepper
• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 4 teaspoons minced garlic (4 cloves)
• 1/4 cup minced shallots
• 3 tablespoons minced fresh parsley leaves
• 1 teaspoon minced fresh rosemary leaves
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 extra-large egg yolk
• 2/3 cup panko (Japanese dried bread flakes)
• Lemon wedges, for serving

Directions

Preheat the oven to 425 degrees F.

Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. 

Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. 

Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. 

Serve with lemon wedges.

Shrimp Scampi ~ different variations

My mind is still on Shrimp Scampi . . . 

and I have run across two other variations to try

1 1/2 pounds large shrimp (about 16 to 24)
1/3 cup clarified butter
4 tablespoons minced garlic
6 green onions, thinly sliced
1/4 cup dry white wine
2 tablespoons lemon juice, fresh if possible
2 tablespoons chopped fresh parsley
salt and pepper, to taste


Directions

Rinse shrimp and set aside. 

Heat butter in large skillet over medium heat. 

Cook garlic 1 or 2 minutes or until softened but not browned. 

Add shrimp, green onions, wine and lemon juice.

Cook until shrimp are pink and firm, about 1 to 2 minutes on each side. 

Do not overcook the shrimp! 

Add chopped parsley and salt and pepper before serving. 

Garnish with lemon slices and parsley sprigs if desired.

Recipe Source

OLD BAY SHRIMP SCAMPI

1/3 cup olive oil

4 cloves garlic, minced

1 pound large shrimp, peeled and deveined

1 1/2 teaspoons OLD BAY® Seasoning

1 tablespoon lemon juice

1 teaspoon McCormick Parsley Flakes

1. Heat oil in large skillet on medium heat. Add garlic; cook and stir 30 seconds or until fragrant. (Do not brown.)

2. Add shrimp and Old Bay; cook and stir 3 to 4 minutes or until shrimp turn pink. Stir in lemon juice and parsley.

3. Serve over cooked pasta or rice, if desired.

Source:  McCormick's website

Shrimp Scampi with Linguini

One of my favorite meals!  There are many ways to make what I call shrimp pasta, either a butter base or white sauce with many variations in between.  If you click on the label "shrimp pasta," you will find more recipes.

This recipe comes from one of my favorite chefs, Tyler Florence from the Food Network.  All of his recipes are fabulous!  The link to more recipes from him follow the recipe.

Ingredients

• 1 pound linguini
• 4 tablespoons butter
• 4 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 shallots, finely diced
• 2 cloves garlic, minced
• Pinch red pepper flakes, optional
• 1 pound shrimp, peeled and deveined
• Kosher salt and freshly ground black pepper
• 1/2 cup dry white wine
• Juice of 1 lemon
• 1/4 cup finely chopped parsley leaves

Directions

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover.

When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done.

Drain the pasta.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes.

Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes.

Remove the shrimp from the pan; set aside and keep warm.

Add wine and lemon juice and bring to a boil.

Add 2 tablespoons butter and 2 tablespoons oil.

When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper.

Drizzle over a bit more olive oil and serve immediately.


Source: The Food Network . . . Tyler Florence