Classic Shrimp Scampi, NY Times

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  • 2 tablespoons butter
  • 2 tablespoons extra-virgin olive oil
  • 4 garlic cloves, minced
  • ½ cup dry white wine or broth
  • ¾ teaspoon kosher salt, or to taste
  • teaspoon crushed red pepper flakes, or to taste
  • Freshly ground black pepper
  • 1 ¾ pounds large or extra-large shrimp, shelled
  • cup chopped parsley
  • Freshly squeezed juice of half a lemon
  • Cooked pasta or crusty bread
  1. 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.
  2. 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.

 

Lemon Pasta with Roasted Shrimp from Ina

FNM_020110BTS-Ina-Garten-025_s4x3.jpg.rend.sni12col.landscape2 pounds (17 to 21 count) shrimp, peeled and deveined
Good olive oil
Kosher salt and freshly ground black pepper
1 pound angel hair pasta
4 tablespoons (1/2 stick) unsalted butter, melted
Zest and juice of 2 lemons

Preheat the oven to 400 degrees F. Place the shrimp on a sheet pan with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper.Toss well, spread them in one layer and roast for 6 to 8 minutes, just until they’re pink and cooked through.

Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the angel hair and cook until al dente, about 3 minutes. Drain the pasta, reserving some of the cooking liquid. Quickly toss the angel hair with the melted butter, 1/4 cup olive oil, the lemon zest, lemon juice, 2 teaspoons salt, 1 teaspoon pepper and about 1/2 cup of the reserved cooking liquid. Add the shrimp and serve hot.

Shrimp With Thai Basil from Chinatown Kitchen: From Noodles to Nuoc Cham.

 

  • 112 tablespoons fish sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • Pinch ground white pepper
  • 4 tablespoons water
  • 1 tablespoon vegetable oil or peanut oil
  • 8 cloves garlic, minced
  • 1 large green or red chili pepper, stemmed, seeded and cut crosswise into thick rings
  • 1 small white onion, cut into thin half-moons
  • 1/2 cup packed sugar snap peas or snow peas, cut in half
  • 10 peeled and deveined jumbo shrimp
  • 2 small ripe tomatoes, cut into quarters
  • Small handful Thai basil leaves (see headnote; may substitute a hefty handful of Genovese basil)
  • Juice from 1/2 lime, for serving

Whisk together the fish sauce, oyster sauce, sugar, white pepper and 1 tablespoon of the water in a liquid measuring cup.

Heat the oil in a wok over medium heat. Once the oil shimmers, swirl to coat, then add the garlic. Stir-fry gently for 3 to 4 minutes, then add the chili pepper and stir to combine. Stir in the onion; increase the heat to high and stir-fry for 1 minute, until the peppers have softened a bit, making sure the garlic doesn’t burn.

Add the sugar snap peas or snow peas and the remaining 3 tablespoons of water; stir-fry until the water has evaporated. Add the shrimp; stir-fry for 1 minute, then add the fish sauce mixture, the tomatoes and basil; stir-fry, shaking the wok once or twice, just until the shrimp have become opaque and the tomatoes have barely wilted.

Remove from the heat; add the lime juice.  Serve right away. 2 servings

 

Penne Alla Betsy from Ree Drumond

WU0506H_penne-alla-betsy-recipe_s4x3.jpg.rend.sni12col.landscapeSalt
1 pound penne pasta
1 1/2 pounds large shrimp
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, finely chopped
1 small onion, finely chopped
1/2 cup white wine, optional
Two 14.5-ounce cans tomato sauce
1 cup heavy cream
1/4 cup chopped fresh flat-leaf parsley
6 leaves fresh basil, cut in chiffonade
Milk, for thinning
Freshly ground black pepper
Crusty French bread, for serving

Bring a pot of lightly salted water to a boil. Cook the penne until al dente (firm yet tender). Drain and set aside.

Begin by peeling and deveining the shrimp and rinsing them under cold water.

In a large skillet over medium-high heat, add 1 tablespoon of the butter and 1 tablespoon of the olive oil. When the pan is hot, add the shrimp. Stir and cook on both sides until just starting to turn opaque, about 2 minutes. Remove to a plate and allow to cool slightly.

In a large skillet over medium heat, add the remaining 1 tablespoon butter and 1 tablespoon olive oil. Add the garlic and onion. Stir to combine and cook, stirring occasionally, until the onion is translucent, about 3 minutes.

Pour the wine into the pan if using. Stir and allow it to evaporate, about 45 seconds. Pour in the tomato sauce and stir to combine. Reduce the heat to low. Pour in the cream. Mmmm. Stir well to combine; reduce the heat to simmer.

And now for the fun part: remove the tails from the shrimp, chop the shrimp into medium-size pieces and add them to the sauce. Stir gently to combine.

Next, dump in the parsley and basil and stir. Add the cooked, drained pasta. Stir gently to coat. If the sauce is too thick, splash in a little milk to get it to the right consistency. Add salt and freshly ground black pepper. Be sure to taste the seasonings at the end, adjusting if necessary.

Serve directly out of the skillet, or pour the contents of the skillet into a pretty serving bowl. Serve with crusty French bread – and more wine.

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/penne-alla-betsy-recipe.html?oc=linkback

Linguine with Shrimp Scampi from damndelicious.net and dmv

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  • 8 ounces linguine
  • 1-2 tablespoons unsalted butter
  • 1 pound medium shrimp, peeled and deveined
  • 3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes, or more, to taste
  • 1/4 cup white wine
  • 1/4 cup freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves
  • 1/4 cup freshly grated Parmesan
  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2-3 minutes. Stir in wine and lemon juice; season with salt and pepper, to taste. Bring to a simmer; remove from heat and stir in pasta, lemon zest and parsley.
  • Serve immediately, garnished with Parmesan, if desired.
  • NOTES, dmv–brine shrimp with lime or lemon juice, salt and sugar for 45 min. drina and marinate with olive oil, pinch of thyme, pinch or oregano, pinch of red pepper flakes and olive oil.  Heat pan add butter, sautee shrimp and marinade for 2 min adding a bit more olive oil.  Add drained pasta and cooking liquid to desired consistency.  Add parsley and serve with parm cheese.

Vegetable Noodles With Shrimp from thewoksoflife.com

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1 tablespoon oil
1 small onion, diced
3 cloves garlic, minced
¼ cup dried shrimp, soaked (optional)
1 teaspoon Shaoxing wine
2 cups veggie stock
1 teaspoon salt
½ teaspoon sugar
8 oz. dried broad bean noodles, soaked 30 minutes
1 medium zucchini, sliced into noodles
1 large carrot, sliced into noodles
2 teaspoons soy sauce
½ teaspoon sesame oil
1/8 teaspoon white pepper
12 oz. large shrimp, peeled and deveined
1 scallion julienned
Cilantro, to garnish (optional)

Prep all of your ingredients and have them ready before you start cooking. Heat a wok over medium high heat and add the oil, onion, garlic, and dried shrimp. Stir-fry until the onion is translucent. Add the shaoxing wine and stir-fry for another 30 seconds. Add the chicken stock, salt, sugar and broad bean noodles. Turn down heat to low and let everything simmer for about 10 minutes.

Add the zucchini and carrot “noodles,” along with the soy sauce, sesame oil and white pepper. Turn the heat up to medium and cook for another 5 to 10 minutes, reducing almost all of the liquid. If you like your noodles a bit more soupy, you can add more chicken stock.

Stir in the shrimp and scallions and cook for another 2 minutes, or until the shrimp is just cooked through. Garnish with cilantro and serve!  Yield: 2-4 servings