Shrimp scampi recipes..

Anyone have any?

We are thinking of doing amini surf and turf...a little shrimp scampi and a filet mignon roast! Any thoughts on this would be great!! (Oh this is for xmas eve by the way!)

The one I always make is somewhere in my kitchen drawer but here are 2 recipes from foodnetwork.com. First one is tyler florence's recipe and the 2nd is Emeril's. The recipe I have has the 1/4 of chopped parsley and red pepper flakes like the one tyler has

TYLER
Ingredients
1 pound linguini
4 tablespoons butter
4 tablespoons extra-virgin olive oil, plus more for drizzling
2 shallots, finely diced
2 cloves garlic, minced
Pinch red pepper flakes, optional
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
Juice of 1 lemon
1/4 cup finely chopped parsley leaves
Directions
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.


EMERIL

Ingredients
2 pounds shrimp, peeled and deveined - tails left on
Salt and freshly ground black pepper
Olive oil
1 small onion, sliced thinly
2 tablespoons chopped garlic
1 lemon, juiced
1/2 cup white wine
1/2 cup shrimp stock, recipe follows
2 tablespoons cold butter
2 tablespoons chopped parsley leaves
Lemon slices, for garnish
Rice, as accompaniment
Directions
Season the shrimp thoroughly with salt and pepper. Heat a large saute pan over medium-high heat. When the pan is hot, add enough oil to lightly coat the pan. Add the shrimp and quickly saute until just starting to turn pink, but not cooked through. Remove from the pan and set aside. Add the onions and saute just until they begin to soften, about 3 minutes. Add the garlic and cook another 30 seconds. Add the lemon juice, white wine, and stock, and reduce by 2/3, about 5 minutes. Add the shrimp back to the pan and swirl in the butter. Finish with the parsley and check for seasoning. Garnish with lemon slices and serve over rice.

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Posted by MrsDrinkh20

thanks Denise..you are just helping me all out tongih!!

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i was just thinking that when i responded to this thread

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Posted by Espo22

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Posted by MrsDrinkh20

thanks Denise..you are just helping me all out tongih!!

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i was just thinking that when i responded to this thread

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what would i do without you

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Posted by MrsDrinkh20

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Posted by Espo22

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Posted by MrsDrinkh20

thanks Denise..you are just helping me all out tongih!!

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i was just thinking that when i responded to this thread

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what would i do without you

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probably just wait until someone else posted a recipe