Best 10 California Scampi Recipes

CALIFORNIA SCAMPI

Steps:

• Melt butter and oil together in sauté pan.
• Add garlic, sauté for one minute, and add shrimp.
• Sauté for one minute, add wine, lemon juice, salt, and pepper.
• Sauté quickly while sauce reduces and shrimp turns pink.
• Do not overcook.
• Sprinkle with parsley before serving.
• Serve with sauce over noodles or rice.
• Garnish with lemon wedges.

THE BEST SHRIMP SCAMPI

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.

BAKED SHRIMP SCAMPI

Steps:

• 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.

CLASSIC SHRIMP SCAMPI

Steps:

• 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.
• 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.

SHRIMP SCAMPI WITH LINGUINI

Steps:

• 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.

CLASSIC SHRIMP SCAMPI

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.

SHRIMP SCAMPI

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.

SHRIMP SCAMPI

Steps:

• Boil water for the pasta and have it ready.
• Melt the butter and heat the olive oil in a large skillet over medium heat. Add the garlic and onions and cook until the onions are translucent, 2 to 3 minutes. Add the shrimp, then stir and cook for a couple of minutes. Squeeze in the lemon juice. Add the wine, hot sauce, salt and pepper. Stir and reduce the heat to low.
• Throw the angel hair pasta into the boiling water. Cook until just al dente. Drain, reserving a cup or 2 of the pasta water.
• Remove the skillet from the heat. Add the pasta and toss, adding a splash of pasta water if it needs to be thinned. Taste for seasoning, adding salt and pepper if needed. Top with the grated Parmesan and minced parsley and serve immediately.

SHRIMP SCAMPI PIZZA (CALIFORNIA PIZZA KITCHEN)

Steps:

• garlic shallot butter:.
• melt 1 T butter in a nonstick pan over medium high heat.
• add shallot, garlic and thyme.
• cook, stirring, till mixture is reduced to about 1/2 cup (toward end of reduction, reduce heat to low and stir frequently).
• remove the pan from burner, quickly and thoroughly whisk in remaining 4 T butter.
• roasted garlic:.
• preheat oven to 325.
• coat the coarsely chopped garlic with oil.
• spread the pieces of garlic over the surface of a glass casserole or sheet pan.
• roast in the preheated oven for 25-30 minutes, until the edges of the garlic begin to brown.
• remove the garlic from the oven.
• scrape up the garlic and redistribute it in a single layer to provde even browning.
• return the garlic to oven for another 15 minutes.
• remove from the oven when it is uniformly golden brown. set aside.
• to make pizza:.
• preheat oven to 425.
• prepare dough.
• use a large spoon to spread garlic shallot butter over surface of the crust, within the rim.
• spread mozzarella over the butter sauce.
• evenly distribute the onions and roasted garlic over the cheese.
• place shrimp, skin side up evenly over the cheese and toppings.
• transfer pizza to preheated oven, bake till crust is crispy and golden and the cheese at the center is bubbly, about 15 minutes.
• the shrimp should be opaque and cooked through.
• when pizza is fully cooked, carefully remove from the oven, sprinkle oregano and parsley over the cheese.
• slice and serve.

SAN FRANCISCO SHRIMP SCAMPI

Steps:

• Combine butter, oil, vermouth, garlic, salt, white pepper, Accent, lemon juice and parsley in blender. Cover and blend on high speed for 10 seconds.
• Arrange shrimp in a shallow baking dish. Pour the marinade over and let stand at room temperature for one hour.
• Sprinkle scallions, cheese and capers on top. Place in a preheated broiler 3 to 4 inches from heat for 5 minutes; turn and broil 1 to 2 more minutes.