This is another of our what’s in the freezer cause we didn’t give a thought to dinner recipes. Luckily we had scallops and they defrost quite quickly. In this photo we used both bay and ocean scallops but you can certainly use just one or the other.
This recipe will serve 2 to 4 people depending on what you add to the meal.
Ingredients for Easy Scallops and Fettuccine ala Scampi
8oz or more per person Scallops
2 Tbs butter & 1 Tbs Olive oil
½# butter melted
3-4 finely chopped cloves of garlic
3-4 Tbs Capers
Juice of 1 lemon + Zest
chopped parsley
Parmesan cheese (optional)
1# Fettuccine cooked
Directions for Easy Scallops and Fettuccine ala Scampi
In a small sauce pan melt the butter with the garlic, capers and lemon juice and zest.
Start the Fettuccine cooking as per directions on the box.
In a sauté pan large enough to hold the scallops in a single layer on medium heat melt the 2 Tbs of butter with the Olive oil and once hot add the scallops and cook until lightly browned on all sides and cooked through.
There are 2 schools of thought to serving:
In a large bowl place the pasta, scallops, and sauce and mix well and serve.
Allow each person to plate their own pasta and add the scallops and sauce as they wish.
Garnish with the chopped parsley and if you want serve with Parmesan cheese on the side.
The whole meal can be prepared in the time it takes the pasta to cook.
Someone wanted shrimp scampi and brought home a bag of frozen “extra large” shrimp, which really were not. When buying shrimp always go by the count. These were 21-25 count meaning that you will get approximately 21 to 25 shrimp per pound. My scampi recipe calls for U-15 or if you can find them U-10 meaning there will be under 15 or 10 to a pound.
21-25 count shrimp make great hors d’oeuvre or in this case with a slight change in the recipe a great shrimp scampi and linguine.
How you cook the shrimp is up to you. Shell on, tail on, shell off shell and tail off, it’s all how you like it. I don’t like to fight with my food, I think that it should be edible when placed on the table, so I like my shrimp in these recipes to be shell and tail free.
Ingredients for Shrimp Scampi and Linguine
This recipe should serve about four people with a pound of pasta, if serving more increase the recipe as necessary.
6- 10 shrimp per person
2 cloves garlic finely chopped
½# butter melted
¼ cup good olive oil
Juice of 1 large lemon + Zest
2-3 Tbs Capers
1 lemon thinly sliced (optional)
1# Linguine cooked
1 cup reserved pasta water.
3-4 Tbs’s bread crumbs and Parmesan cheese combined
chopped parsley
Directions for Shrimp Scampi and Linguine
In a sauce pot melt the butter with the garlic, lemon juice and zest, capers and the olive oil.
In a large pot begin to cook the pasta.
Spoon a few tablespoons of the caper lemon butter into a large sauté pan and bring up to medium high heat. Place the shrimp in the pan stir to lightly coat all and sprinkle about ½ the bread crumb and Parmesan mixture over the shrimp. Cook the shrimp for about 2-3 minutes then turn them and sprinkle with the remaining breadcrumbs and cook until done. Once done pour shrimp and butters from pan into the pot with the remaining butter.
If using lemon wheels place them now in the shrimp pan and cook on medium high heat until browned on both sides and once plated use them as a decorative garnish.
When the pasta is done spoon a few table spoons of the sauce into the pot and stir to coat all the pasta. If the sauce appears too thick or not enough add a little of the reserved pasta water to thin or increase volume.
Place individual servings on plates dividing up the shrimp and spoon more sauce over, sprinkle chopped parsley on top and serve.
Serve with extra sauce and grated Parmesan on the side.
Although I am a “Pasta Pup” the butter sauce and shrimp are not to my liking, Where are the Meatballs???????????? Another dinner I cannot partake of, so NO TASTEY NO RATEY!
This recipe should serve about four people with a pound of pasta, if serving more increase the recipe as necessary.
6- 10 shrimp per person
2 cloves garlic finely chopped
½# butter melted
¼ cup good olive oil
Juice of 1 large lemon + Zest
2-3 Tbs Capers
1 lemon thinly sliced (optional)
1# Linguine cooked
1 cup reserved pasta water.
3-4 Tbs's bread crumbs and Parmesan cheese combined
chopped parsley
Instructions
In a sauce pot melt the butter with the garlic, lemon juice and zest, capers and the olive oil.
In a large pot begin to cook the pasta.
Spoon a few tablespoons of the caper lemon butter into a large sauté pan and bring up to medium high heat. Place the shrimp in the pan stir to lightly coat all and sprinkle about ½ the bread crumb and Parmesan mixture over the shrimp. Cook the shrimp for about 2-3 minutes then turn them and sprinkle with the remaining breadcrumbs and cook until done. Once done pour shrimp and butters from pan into the pot with the remaining butter.
If using lemon wheels place them now in the shrimp pan and cook on medium high heat until browned on both sides and once plated use them as a decorative garnish.
When the pasta is done spoon a few table spoons of the sauce into the pot and stir to coat all the pasta.
Place individual servings on plates dividing up the shrimp and spoon more sauce over, sprinkle chopped parsley on top and serve.
Serve with extra sauce and grated Parmesan on the side.
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Many moons ago I worked in a restaurant where this version of Shrimp Scampi was one of our signature dishes. It’s fairly easy to prepare and yet makes an exceptionally elegant meal for a special occasion.
No real secrets to this dish, but you do need a fairly good sharp knife, a boning knife works very well. You’ll also need large shrimp ,U-15 or larger ( the U designation is to indicate the approximate number of shrimp you will get in a pound ). You’ll also, depending on how many people you’ll be serving, need one or more large saute/fry pans with a lid.
For a dinner portion 6-7 U-15 shrimp will suffice , which equates to about half a pound per person. We usually serve that approximate number with a large baked potato and it does seem to satisfy most people.
The ingredients for the recipe are approximate, we like to serve a lot of extra sauce in a side ramiken with sliced baguette to sop up the sauce. It’s really all about taste, once you find the perfect proportions for you, you’ll know the taste you want, but you really want the garlic and lemon to stand out.
Ingredients for Shrimp Scampi
This recipe is for four persons and will need two saute pans with lids.
21-28 U-15 shrimp butterflied and cleaned
1 1/2 cups butter melted
6-8 garlic cloves minced
juice of 2-3 lemons
zest of 1 lemon
5-8 Tbs small capers
1/4 cup of equal amounts of flavored bread crumbs and Parmesan cheese
Directions for Shrimp Scampi
In a sauce pan melt the butter with the lemon juice, zest and garlic. Once all is melted taste, it should have a distinct garlic and lemon taste.
Butterfly and clean the shrimp by standing up on the cutting board and running your knife along the top side of the shell all the way to the tail. Continue to slice through the shrimp until it will lay flat on the board. Now under running water clean and devein the shrimp and carefully pull the shrimp away from the shell ( this is a very important step, if you don’t separate the shrimp and the shell they will stick together when cooked) leaving the shrimp and shell attached only at the tail. Place the shrimp lightly back into the shell.
stand shrimp on cutting board
butterfly shrimp until it lays flat
separate shrimp from shell leaving only attachment at tail
Once all the shrimp are prepared, cover and refrigerate until ready to use.
In a small bowl mix equal amount of parmesan cheese and flavored bread crumbs thoroughly.
When you are ready to cook place the shrimp into the saute pan around the outer edge in a single layer with the tails slightly above the rim. Ladle the scampi butter over each of the shrimp in the pan, dividing the sauce equally between the pans you are using, then lightly dust with the parmesan bread crumb mixture. Sprinkle capers around and then place the lid over the pan so that it traps the tails. Cook on medium high for 6- 10 minutes until the shrimp are cooked thru. When the shrimp are done remove the lid baste with the garlic butter and capers, very lightly redust with the Parmesan bread crumbs and plate. Pour excess scampi butter and capers into ramekins and serve on the side. Add thinly sliced baguettes to sop up the butter and your all set!
Oh dear another of those not really for me type dishes, and this one was a party! Lucky for me the kids don’t like shrimp so I did get a little chicken. Rule #1 applies. Every one else seemed to gobble it up, so for them I guess it was OK!
1/4 cup of equal amounts of flavored bread crumbs and Parmesan cheese
Instructions
In a sauce pan melt the butter with the lemon juice, zest and garlic. Once all is melted taste, it should have a distinct garlic and lemon taste.
Butterfly and clean the shrimp by standing up on the cutting board and running your knife along the top side of the shell all the way to the tail. Continue to slice through the shrimp until it will lay flat on the board. Now under running water clean and devein the shrimp and carefully pull the shrimp away from the shell ( this is a very important step, if you don't separate the tail and the shell they will stick together when cooked) leaving the shrimp and shell attached only at the tail. Place the shrimp lightly back into the shell.
Once all the shrimp are prepared, cover and refrigerate until ready to use.
In a small bowl mix equal amount of parmesan cheese and flavored bread crumbs throuoghly.
When you are ready to cook place the shrimp into the saute pan around the outer edge in a single layer with the tails slightly above the rim. Ladle the scampi butter over each of the shrimp in the pan, dividing the sauce equally between the pans you are using, then lightly dust with the parmesan bread crumb mixture. Sprinkle capers around and then place the lid over the pan so that it traps the tails. Cook on medium high for 6- 10 minutes until the shrimp are cooked thru. When the shrimp are done remove the lid baste with the garlic butter and capers, very lightly redust with the Parmesan bread crumbs and plate. Pour excess scampi butter and capers into ramikins and serve on the side. Add thinly sliced baguettes to sop up the butter and your all set!
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