You’ll be happy to discover that your Italian-restaurant favorite is so easy to make at home. While it certainly sounds like a complicated dish, this simple shrimp scampi recipe, which is made right in a skillet, can be
on the table in just 15 minutes.
1 tablespoon olive or vegetable oil
3/4 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
1 medium green onion, thinly sliced (1 tablespoon)
1 clove garlic, finely chopped
2 teaspoons chopped fresh or 1/2 teaspoon dried basil leaves
2 teaspoons chopped fresh parsley or 3/4 teaspoon parsley flakes
1 tablespoon lemon juice
1/8 teaspoon salt
Grated Parmesan cheese, if desired
In 10-inch skillet, heat oil over medium heat. Add shrimp and remaining ingredients except cheese. Cook 2 to 3 minutes, stirring frequently, until shrimp are pink. (Do not overcook shrimp or they will become tough.)
Remove from heat. Sprinkle with cheese.
Sprinkle chopped green onions on top for a pop of color.
Fresh and frozen shrimp are sold by a descriptive size name like jumbo or large, and by "count", or number per pound. The larger the shrimp, the lower the count. Size and count vary throughout the United States.
Shrimp are sold in a variety of ways: raw (“green”) with the heads on; raw in the shell without the heads; raw, peeled and deveined; cooked in the shell; or cooked, peeled and deveined. Shrimp should have a clean sea odor. If they smell like ammonia, they’re spoiled and should be discarded.
Linguine or angel hair pasta, tossed with grated Parmesan and a generous sprinkle of thinly sliced fresh basil, is a good nest for the juicy shrimp. With ot cooked rice is another way to serve the shrimp, it's great at soaking up the garlicky pan juices.
Raw shrimp should be stored in a leakproof bag or plastic container with a lid. Cook shrimp with 2 days.
Cook the shrimp only 2 to 3 minutes, stirring frequently. Shrimp will turn pink when done.
1 pound large (16-20 count) raw shrimp, shelled* and de-veined, (if you want, keep the tail on for an attractive presentation)
2 tablespoons extra virgin olive oil
2-3 tablespoons butter
3-4 garlic cloves, slivered, or 1 Tbsp minced garlic
1/4 to 1/2 teaspoon red pepper flakes (less or more to taste)
2 tablespoons finely chopped parsley
Freshly ground black pepper to taste
1 tablespoon lemon juice
Heat a sauté pan on high heat then reduce to medium high heat. Swirl the butter and olive oil into the pan. After the butter melts it will foam up a bit then subside. If using unsalted butter, sprinkle a little salt in the pan. Stir
in the slivered garlic and red pepper flakes.
Turn shrimp over to cook on the other side: Stir the shrimp and arrange them so that you turn them over to cook on the other side. Continue to cook on high heat for another minute.
Remove the pan from the heat. Sprinkle the shrimp with parsley, lemon juice, and black pepper, and toss to combine.
Serve as is, or with crusty bread, over pasta, or over rice (for gluten-free version).
1 pound medium-small shrimp, peeled and deveined
3/4 cup lime juice (juice from 4-6 limes)
3/4 cup lemon juice (juice from 2-3 lemons)
1 cup finely chopped red onion
1 serrano chile, ribs and seeds removed, minced
1 cup chopped cilantro
1 cucumber, peeled diced into 1/2-inch pieces
1 avocado, peeled, seed removed, cut into 1/2-inch chunks
1 Boil the shrimp: In a large pot, bring to a boil 2 quarts of water, salted with 1 tablespoons salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking
the shrimp will turn it rubbery.) Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.
2 Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces. Place the shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.
3 Mix in the chopped red onion and serrano chile. Refrigerate an additional half hour.
4 Right before serving, add the cilantro, cucumber, and avocado.