Best 3 Scampi Maison Ala Donna Mills Knots Landing Recipes

Indulge in a culinary journey to the glamorous world of Knots Landing with Donna Mills' signature Scampi Maison and a delightful selection of homemade bread knots. These recipes, carefully curated from the iconic 1980s primetime soap opera, promise an exquisite dining experience that will transport you to the luxurious world of Knots Landing. Embark on a culinary adventure with our Scampi Maison, featuring succulent shrimp sautéed in a rich and flavorful sauce, complemented by tender, homemade bread knots. Treat your taste buds to a symphony of flavors as you savor the delicate balance of garlic, butter, lemon, and white wine in our Scampi Maison. Experience the perfect harmony of textures as the crispy bread knots soak up the delectable sauce, creating a delightful contrast to the tender shrimp. Don't miss out on this opportunity to recreate the glamour and sophistication of Knots Landing in your own kitchen.

Here are our top 3 tried and tested recipes!

SCAMPI MAISON ALA DONNA MILLS (KNOTS LANDING)

Scampi Maison ala Donna Mills (Knots Landing) image

I have been making this rich and luxurious dish for at least 20 years. It is my favorite "splurge" dish! Although it is supposed to serve 4, my husband and I have been known to devour it all just between the two of us - it is that good! Simple to make, but impressively (and decadently!) elegant! Perfect company dish!

Provided by Martha Price

Categories Fish

Time 20m

Number Of Ingredients 7

Ingredients

1 lb jumbo shrimp
1/2 c heavy cream
1/2 c butter, melted (1/2 stick) do not substitute
2 tsp garlic. minced
1/4 c fresh parsley leaves, minced
1 tsp paprika
salt and pepper, to taste

Steps:

1. Heat oven to 400º.
2. Shell and devein shrimp. Slit shrimp backs to butterfly. Arrange shrimp, cut side down in baking dish, putting tails up as you go.
3. In bowl, combine cream, melted butter, garlic, parsley, paprika and salt and pepper to taste. Pour over shrimp.
4. Bake, uncovered for 10 - 12 minutes or until shrimp is cooked through - but be careful not to overcook, or shrimp will become rubbery.
5. Sprinkle with additional chopped parsley, if desired. Goes well with Saffron rice!

SCALLOP SCAMPI

Scallop Scampi image

Scallops swap in for shrimp in this quick and easy scampi made with butter, garlic, lemon and parsley.

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 8

Ingredients

Kosher salt and freshly ground black pepper
12 ounces spaghetti
1 tablespoon vegetable oil
1 pound sea scallops, tough muscles on the side removed, patted dry
4 tablespoons (1/2 stick) unsalted butter
5 cloves garlic, minced
Juice of 2 lemons (about 1/3 cup)
1/2 cup fresh flat-leaf parsley leaves, roughly chopped

Steps:

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions for al dente. Reserve 1/2 cup of the cooking water, then drain the pasta.
Heat the oil in a large skillet over medium-high heat. Sprinkle the scallops with salt and pepper. Add the scallops to the skillet, raise the heat to high and sear until golden brown and just firm, 1 to 2 minutes per side; transfer to a plate.
Return the skillet to medium-high heat, add the butter and garlic and cook, stirring constantly, until the garlic is lightly toasted, 2 to 3 minutes. Add the lemon juice and season with salt and pepper. Add the cooked pasta and parsley to the skillet and toss to combine. Add a little of the reserved pasta cooking water to help thin out the sauce so it evenly coats the pasta. Divide the pasta evenly into bowls and top each with some scallops.

SHRIMP SCAMPI

Shrimp Scampi image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 16m

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons butter
2 tablespoons olive oil
4 cloves garlic, minced or pressed
1/2 medium onion, finely diced
1 pound peeled and deveined large shrimp (16/20 count)
2 lemons, halved
1/2 cup white wine
4 dashes hot sauce (I used tabasco), or more to taste
Salt and freshly ground black pepper
8 ounces angel hair pasta
1/2 cup grated Parmesan
Minced fresh parsley, for topping

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.

Tips:

Use fresh ingredients: The fresher the ingredients, the better your scampi will taste. If possible, use wild-caught shrimp and fresh herbs.
Don't overcook the shrimp: Shrimp cooks very quickly, so be careful not to overcook it. Otherwise, it will become tough and rubbery.
Use a variety of spices: Scampi is a versatile dish that can be flavored with a variety of spices. Some popular choices include garlic, paprika, chili powder, and cumin.
Serve with crusty bread or pasta: Scampi is traditionally served with crusty bread or pasta. This helps to soak up the delicious sauce.
Garnish with fresh herbs: Fresh herbs, such as parsley, cilantro, and basil, add a pop of color and flavor to scampi.

Conclusion:

Scampi is a delicious and easy-to-make seafood dish that is perfect for any occasion. With its simple ingredients and bold flavors, scampi is sure to be a hit with your family and friends. So next time you're looking for a quick and easy weeknight meal, give scampi a try. You won't be disappointed!