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Shrimp Scampi and Linguine

Linguine and Shrimp Scampi
Linguine and Shrimp Scampi

 

 

 

 

 

 

 Shrimp Scampi and Linguine

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.

  1. 6- 10 shrimp per person
  2. 2 cloves garlic finely chopped
  3. ½# butter melted
  4. ¼ cup good olive oil
  5. Juice of 1 large lemon + Zest
  6. 2-3 Tbs Capers
  7. 1 lemon thinly sliced (optional)
  8. 1# Linguine cooked
  9. 1 cup reserved pasta water.
  10. 3-4 Tbs’s bread crumbs and Parmesan cheese combined
  11. 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.

 

Here are a few items to help make this recipe:
Cuisinart 722-36H Chef’s Classic Stainless 14-Inch Open Skillet with Helper Handle
Cuisinart 77-412 Chef’s Classic Stainless 4-Piece 12-Quart Pasta/Steamer Set

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

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!

 

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Shrimp Scampi and Linguine

Shrimp Scampi and Linguine

Ingredients

  1. This recipe should serve about four people with a pound of pasta, if serving more increase the recipe as necessary.
  3. 6- 10 shrimp per person
  4. 2 cloves garlic finely chopped
  5. ½# butter melted
  6. ¼ cup good olive oil
  7. Juice of 1 large lemon + Zest
  8. 2-3 Tbs Capers
  9. 1 lemon thinly sliced (optional)
  10. 1# Linguine cooked
  11. 1 cup reserved pasta water.
  12. 3-4 Tbs's bread crumbs and Parmesan cheese combined
  13. chopped parsley

Instructions

  1. In a sauce pot melt the butter with the garlic, lemon juice and zest, capers and the olive oil.
  2. In a large pot begin to cook the pasta.
  3. 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.
  4. 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.
  5. When the pasta is done spoon a few table spoons of the sauce into the pot and stir to coat all the pasta.
  6. Place individual servings on plates dividing up the shrimp and spoon more sauce over, sprinkle chopped parsley on top and serve.
  7. Serve with extra sauce and grated Parmesan on the side.
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Posted on

Shrimp Scampi

 

Shrimp Scampi
Shrimp Scampi

 

 

 

 

 

 

 

Shrimp Scampi

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.

  1. 21-28 U-15 shrimp butterflied and cleaned
  2. 1 1/2 cups butter melted
  3. 6-8 garlic cloves minced
  4. juice of 2-3 lemons
  5. zest of 1 lemon
  6. 5-8 Tbs small capers
  7. 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
stand shrimp on cutting board

 

 

 

 

 

 

 

butterfly shrimp until it lays flat
butterfly shrimp until it lays flat

 

 

 

 

 

 

 

separate shrimp from shell leaving only attachment at tail
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!

 

Here are a few items to help make this recipe:
Zwilling J.A. Henckels Twin Four Star II 5-1/2-Inch Stainless-Steel Boning Knife
Cuisinart 722-30G Chef’s Classic 12-Inch Skillet with Glass Cover
Prepworks from Progressive International CRR-6 Porcelain Stacking Ramekins, Set of 6

 

The Offical taste Tester
The Offical taste Tester

 

 

 

 

 

 

 

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!

 

Shrimp Scampi
Serves 4
a very elegant main course
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Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Ingredients
  1. 21-28 U-15 shrimp butterflied and cleaned
  2. 1 1/2 cups butter melted
  3. 6-8 garlic cloves minced
  4. juice of 2-3 lemons
  5. zest of 1 lemon
  6. 5-8 Tbs small capers
  7. 1/4 cup of equal amounts of flavored bread crumbs and Parmesan cheese
Instructions
  1. 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.
  2. 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.
  3. Once all the shrimp are prepared, cover and refrigerate until ready to use.
  4. In a small bowl mix equal amount of parmesan cheese and flavored bread crumbs throuoghly.
  5. 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!
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

copyright © rantsravesandrecipes 2014 all rights reserved