Anyone got a good Scampi recipe ??

Started by dbrown1, August 30, 2009, 09:44:47 PM

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Looking for a good Scampi recipe preferably one with shrimp and scallops....


A real quick and super easy recipe is:

Melt a good bit of butter in sauce pan over med heat.  Add shrimp and douse with Old Bay Seasoning.  Stir while cooking.  When almost complete cooking add scallops.  When done cooking, kill heat, add a little more Old Bay, stir and pour on top of favorite cooked pasta noodles.  I like fettuccine noodles al dente.


I like to take melted butter, a little garlic, fresh lemon juice, light salt and pepper, a little soy. Then either grill, smoke, or cook in a sauce pan.
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Take a good bit of butter (1/2 stick to 3/4 stick) melt in a saute pan,  Add some olive oil.  Add pound of cleaned shrimp.  Add lots of garlic.  Salt and pepper to taste.  Add cracker crumbs to absorb the liquid.  Just before the shrimp are completely done, throw in a handful of grated Parmesan (not the stuff in the plastic shaker).  Adjust salt and pepper, and add more garlic and olive oil if wanted.  Great side dish for a steak!  Used the same recipe with bay scallops and it came out great also - so don't know why you couldn't combine them.
"A man that won't sleep with his meat don't care about his barbecue" Caneyscud

"If we're not supposed to eat animals, how come they're made out of meat?"


butter, white wine, lots of garlic and old bay........
I'll be making a lot of this next weekend for a club picnic, pretty much all I do all day long is scampi shrimp.  :)


Thanks will give those a try, they all sound good  ;D


I'm like Caneyscuds recipe but I do them differently though I do believe in the five major food groups  :D. 

Thaw 1 - 2 pounds of frozen shrimp, unless you live within 50 miles of where they're caught - then use fresh.  I thaw in the fridge if I have the time (rarely) or in cold, lightly salted water.  Try to get about 15-21/pound.  Never rely on "jumbo", "super extra large", etc.

Add 1/2 to 3/4 of a stick of unsalted butter and about 1/4 cup of plain old olive oil to a 12 inch cast iron pan.  Fire it up on low to slowly melt the butter.  Chop, dice or slice (I like sliced) 4-5 good sized garlic cloves to the pan and let them sweat until tender.  Make sure the garlic doesn't brown.

Remove the vein in the shrimp.  Shell on or shell off is a matter of conjecture.  Some say the shell adds flavor (like bone-in meat).  It's messier but slows your guests down some  ;D.

Preheat your broiler with the shelf about 4 inches away.

Put the shrimp in the pan when you consider the garlic done enough.  Toss the shrimp to coat and put the pan under the broiler.

WATCH IT REAL CLOSE.  After probably 2-3 minutes, remove the pan, add about a jigger of your favorite white wine, toss the shrimp again and put 'em back under the broiler.  Another couple of minutes should do it.  Remove the pan to a cooling rack.  Squeeze on some fresh lemon juice (to taste), toss and let 'em set a few minutes.  Serve on a platter with a parsley and lemon slice garnish and eat!


  • Don't overcook the shrimp or they'll end up like rubber.
  • If it looks like the garlic is really browning up at the first toss, get it out of there.  Overcooked garlic can really get bitter.
  • I never use cheese of any kind on Italian-style shellfish.  You really want the taste of the shrimp and garlic.
  • Angel hair pasta goes good with this along with a nice, light salad.
  • I've done these totally both in the pan and under the broiler.  They simply seem to taste better when done with the dry heat of the broiler with shells on.

-- Arnie

Where there's smoke, there's food.


I do the same as Pensrock but I use white cooking wine.  As soon as the shrimp begins to curl I remove the shrimp and heat the remaining liquid until it thickens, when its reduced I pour it over the shrimp and serve.  This recipe is very similar to the shrimp scampi served at Red Lobster.


Those all sound great guess I'll just try em all  ;D