Best 3 How To Cook With A Wow SautÉed Tiger Shrimp Scampi Tossed With Orecchiette Pasta Recipes

SHRIMP SCAMPI WITH ORECCHIETTE

Steps:

• Make the breadcrumbs: In a large stainless-steel skillet, heat the butter over medium heat until melted and slightly browned but not burned. Add the breadcrumbs. Using a wooden spoon, stir the breadcrumbs to coat with the brown butter and toast until golden brown, 2 to 3 minutes. Remove from the heat. Stir in the chopped chives and oregano and the lemon zest. Season with salt and pepper to taste, pour into a small bowl and set aside.
• Make the pasta: Bring a large pot of generously salted water to a boil. Wipe out the skillet, add the olive oil and heat over high heat until shimmering. Season the shrimp all over with salt and pepper. Working in two batches, add the shrimp to the pan in one layer and cook for 1 minute. Turn and cook 1 more minute. Using a slotted spoon, transfer the shrimp to a large bowl.
• Add the garlic and shallot to the pan and cook for 1 minute. Add a touch more oil if the pan is dry. Add the wine, lemon juice, red pepper flakes and dried oregano and simmer for 3 minutes. Whisk in the butter piece by piece, thoroughly incorporating each piece before adding the next. Taste and season with additional salt and pepper as needed. Add the shrimp back to the pan and simmer until completely cooked through, about 2 minutes. Stir in the parsley. Remove the skillet from the heat.
• Meanwhile, add the pasta to the boiling water and cook until just tender, about 10 minutes. Reserve 1 cup of the cooking water and drain the pasta in a colander. Add to the skillet with the shrimp, add the parsley and toss, adding some of the cooking water if necessary to keep it moist. Transfer to bowls and top with some of the herbed breadcrumbs.

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 WITH PASTA

Steps:

• Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.
• Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes. Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.
• Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer. Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve.