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Shrimp Scampi Recipe

Often Served Over Linguine
Quick, Easy And Delicious Dinner

Traditionally served over linguine, this Shrimp Scampi Recipe makes a quick, easy and delicious dinner.

This particular recipe came to me via my sister-in-law Anne who decided to cook dinner for her family and my husband and me while we were vacationing in Montana together. It was so tasty, I asked her for the recipe.

cooking shrimp







Anne explained that the shrimp recipe originally came from The Southern Living Cookbook (Oxmoor House 1987) and she "tweaked" that recipe just a bit.

This shrimp recipe calls for medium sized shrimp. In the United States, shrimp is sold by the number of shrimp it takes to make a pound. In other words, the larger the shrimp, the fewer it takes to make a pound. This "sizing" is called a "count". For example, 16-20 count shrimp are an ounce each or a little less. The higher the count, the smaller the shrimp. The larger the shrimp, the more expensive they are, probably because of the extra time needed for growth and because of demand.

I really don't know whether a larger shrimp (or prawns, depending on your country or regional preference) is better tasting than a smaller shrimp. I really think it depends on the quality of the shrimp you purchase and how you prepare them, rather than the size.


I was also asked one time about why shrimp are frequently cooked and served with the tail on, as is the case with this shrimp scampi recipe. I can only guess at the answer.

I believe that for whatever reason, it is traditional. But beyond that point, I also believe cooking the shrimp with the tail on actually adds to the flavor. Afterall, we can use seafood shells to make sauces and stocks. But if you prefer to remove the tails before cooking, I do not believe your meal will really loose too much flavor.

Finally, leaving the tails on does provide some visual differences because the tails give your meal a certain textural difference that many people like.


Anne's Shrimp Scampi
Preparation time: 30-35 minutes but if you purchase your shrimp already peeled and de-veined the prep time should be reduced to about 15 minutes. Serves 6-8.

Cooking Conversion Table

Ingredients:

  • 2 pounds medium-size fresh shrimp (either 16-20 count or smaller ones), peeled and de-veined or unpeeled and un-deveined
  • 1/4 cup chopped green onions
  • 1/4 cup chopped fresh parsley
  • 4 cloves garlic, crushed
  • 3/4 cup butter, melted
  • 1/4 cup dry white wine
  • 2 tablespoons lemon juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • Parmesan cheese, freshly grated

    Instructions:

  • Peel and de-vein shrimp unless you purchased P & D shrimp. You may choose to butterfly the shrimp as well (see note below)
  • Sauté green onions, parsley, and garlic in butter until onions are tender
  • Reset heat to low and add shrimp. The shrimp should be added in a single layer on the pan (cook two batches if necessary or use two pans).
  • Continue cooking, stirring frequently for 4 to 5 minutes
  • Remove shrimp with a slotted spoon to a serving dish and keep warm
  • Add remaining ingredients to butter mixture and simmer for 2 minutes
  • Pour butter mixture over shrimp

    Anne says she likes to serve this shrimp recipe over linguine or Angle Hair pasta. If you wish to do likewise, cook about 1 pound of the pasta of your choice. She then adds freshly grated Parmesan cheese on top.

    These shrimp are also excellent when served over rice.

    For a spicy shrimp recipe, click on Spicy Shrimp Scampi Recipe.

    Butterflying shrimp simply means cutting deeper into the back of each shrimp without cutting all the way through so it "opens" more during cooking. This allows the shrimp meat to more easily absorb seasoning and sauces. But be a little cautious because butterfying shrimp also makes them cook faster.




    Anne and I both invite you to Enjoy your Shrimp Scampi Recipe and the company of those you share it with!

    Donna
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