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- 3/4 cup orzo (rice-shaped pasta)
- 4 tablespoons (1/2 stick) butter, divided
- 1 pound uncooked large shrimp, peeled, deveined
- 4 green onions, thinly sliced
Cook orzo in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally.
Meanwhile, melt 2 tablespoons butter with oil in heavy large skillet over medium-high heat. Using garlic press, squeeze in garlic; stir 10 seconds. Add shrimp and sauté 2 minutes. Add green onions and toss until shrimp are just opaque in center, about 1 minute longer. Add wine and toss until wine boils, about 1 minute. Mix in remaining 2 tablespoons butter and season to taste with salt and pepper.
Drain pasta; transfer to large bowl. Top with shrimp and onion-garlic butter.
What to Serve with Shrimp Scampi – 11 BEST Side Dishes
Shrimp scampi is a deliciously decadent dish, typically made with shrimp in butter and garlic.
It is not traditionally served with pasta, but some may choose to serve it over angel hair or linguini.
It is a delicious meal that can be served as an appetizer or main course.
When paired with the perfect side dish, it becomes the ideal dinner for family and friends.
In this article I’m going to give 11 side dishes that go great with shrimp scampi.
Add 1 cup of orzo to a large pot of boiling water with 1 teaspoon of salt and 1 teaspoon of neutral cooking oil. Cook for 10-12 minutes until al dente and strain. Rinse with cold water to cool and set aside.
Meanwhile, melt 2 tablespoons butter with olive oil in large skillet over medium-high heat. Add garlic and crushed red pepper flakes (if using), and cook, stirring, just until garlic is fragrant, about 30 seconds.
Add shrimp and cook additional 2 minutes, turning once. Add green onions and white wine, and cook until wine boils, about 1 minute.
Stir in remaining 2 tablespoons butter and spinach, and cook, stirring, just until spinach wilts. Season to taste with salt and black pepper, add cooked drained pasta, and toss to combine.
TIPS FOR BUYING SHRIMP
This Lemon Garlic Butter Shrimp recipe is made with just a few ingredients, the star, of course, being the shrimp! Here’s what to look for:
- Purchase wild caught shrimp. Look for wild caught shrimp versed farm-raised for the best flavor and texture.
- Purchase raw, deveined shrimp. Look for shrimp that is raw (not precooked), peeled and deveined. Buying prepared shrimp saves you TONS of time and makes your job a snap because all you have to do is defrost the shrimp.
- Purchase medium shrimp. Use medium-sized shrimp, 31-40 count (which means there are 31-40 shrimp in a pound), so your shrimp are large enough so they don’t easily overcook but small enough that you can pop each plump morsel in your mouth without having to pause and cut. I also find medium shrimp have a more appealing texture than larger shrimp.
- Frozen shrimp is awesome! Frozen shrimp is frozen shortly after it’s caught which means it’s frozen at peak freshness. So, unless you live coastal (and even then), it is even more fresh than the seafood counter by the time it’s purchased and you actually use it. Frozen shrimp is also more economical than fresh which means you can keep it stocked and read to use any time.
Enjoyed very much over orzo. Made according to recipe and it was quite good.
Tried it over spaghetti. The bread crumbs do not mix well with the pasta but it dos carry the flavor onto the spaghetti. Would consider adding some chopped tomatoes in with the onion to create a red, more sauce-like meal. This would also create a bit more liquid to cover the pasta. Overall, great dish with subtle flavors, even though the crushed pepper is a strong addition.
Making it ( AGAIN! ) substituting Marsala, & Shallots for the Sauv. Blanc & Red Onion. While my wine is a tad sweeter than the recommended one, it also has the right amount of salt needed ( I tend to get heavy
handed with seasonings. *G* ). Also, the elephant shallots are MUCH milder than the red onion. Will serve it over CousCous mixed with sweet green peas and sprinkle a Gruyère & Swiss Cheese combo from Trader Joes ( Hereafter designated as "TJ's." ). I like using CousCous or Instant Brown Rice ( also from TJ's ) instead of white rice as they only take 5 mins or 3, respectively. ( Of course, one MUST heat the water for 10 mins in the m
wave before adding the CousCous! ) That gives enough time for the Shrimpies in Fra Diavolo sauce to do their thing. I've also made this using Ground Turkey and with TJ's Chicken Sausage w/ Spinach & Fontina. It works SO well with ANY kind of mild`flavoured protein.
I used what I had on hand - pack of pre-chopped shallots, onions & garlic mix, pack of frozen Argentinian shrimp & steamer bag of brown rice - all from Trader Joe's. I followed the steps but guesstimated the amounts - this was DIVINE!! We ALL loved it - 11 yr old and adults. There was nothing left!! Our daughter asked to have this for her birthday dinner!! P.S. I did not use panko & squeezed half a lemon over before serving
Sorry, I didn't like this all that much. I certainly tasted the garlic and the crushed red pepper but osmehow the tastes didn't really blend for me. I did like the panko crumbs, though.
This was really tasty. I used a little less red pepper and onions. The onions were a sweeter white variety because that was what I had in the house. Next time I will use much bigger shrimp because my husband and I both prefer the meatier mouth feel with the larger size.
Great recipe. easy prep and cooking. deffinetely will make again! Served it over linguettine and added some pec romano to the panko mixture.
Yum! I served this over orzo as recommended and doubled the red pepper flakes. Next time I may add a chile pepper to up the heat.
The main ingredients are shrimp, butter and wine, whats not to like? I add capers and serve over rice pilaf with broccoli or green beans as a side.
Easy and delicious - that's why I give it four forks. Be sure to serve with lemon wedges as it really enhances the flavors. I serve as a main course over angel hair pasta with roasted broccoli on the side. Delicious, easy weeknight meal and would be great for company too.
Blissfully garlicky and delicious! Scampi is the greatest dish because it is delicious, healthy, and easy! I don't think the panko really added much to this dish. When I make it again (which I definitely will!) I think I'll strain the broth into another bowl, toss the shrimp in the panko, then ladle the broth into serving dishes and top with the shrimp. Make sure to serve this with lots of crusty bread! I also think this would taste great with sliced squid added to the shrimp.
Great recipe. As always it takes a little longer with prep time than the posted amount unless your sous chef has done all your chopping, mincing and prep. I held off on the lemon wedges because I was serving spinach that has a squeeze of lemon on it already. Next time I am going to try it in a really large pan for a big group (10+) and serve it family style. It should work that way and be a great type of comfort food.
There seems to be a lot of dissention and perhaps even contempt regarding this recipe. Hmm? I like it. I don't measure the ingredients. I guess more or less. As a rule, I always substitute cilantro for parsley. I follow the recipe as written. Taste, then decide on how to tweak it next time. I made it tonight for the second time. I made basmati rice with the shrimp concotion and sauce on top with the panko bread crumbs(mixed with cilantro). I served this with steamed asparagus with butter and a Spanish Rioja wine. No offense, but in my opinion, if you don't like this, well, you may want to stick with a recipe from one of the chain restaurants.
To the cook from London. Check out this site. http://en.wikipedia.org/wiki/Panko
I would cut the brading in half. It took all the juice. The flavor was good if there was more juice.
Not sure what all the bland reviews are about, this was delicious. I didn't have access to panko, so used the coarsest, dry breadcrumbs I could find, with the only other change being to add the juice from the lemon to the dish just before finishing, instead of as wedges. A fairly common Pinot Grigio worked well in the dish and to accompany it. That and a green salad with a simple dressing of sweet Balsamic and Olive Oil, and some fresh, crusty bread was just the ticket on a cold night. Quick and very easy.
This was easy and turned out well. To A Cook from London: my experience is that Panko's (typically found in the international aisle here) very light and crispy breadcrumbs a bit more dense and hard. If you don't have Panko, I would food process toasted breadcrumbs until they're fine and believe it would still work well.
I thought this was very good. Classic shrimp scampi is not an in- your-face dish. It plays off the sweetness of shrimp and garlic and uses parsley as its only herb. The red onion adds to the mellow sweetness and the red pepper, well, peps it up. I think folks may have expected something different, maybe more along the lines of putanesca sauce, which is much more strongly flavored. I did add a little more pepper and next time will add lemon before serving, rather that as wedges, because I thought it pulled everything together. This was great with crusty bread to sop everything up, which is how traditional shrimp scampi works best. Maybe putting it on pasta made it seem bland.
This seems bland because it has no herbs - I added some fresh basil and a little dried oregano. It has enough garlic but also needs at least 1 tsp red pepper.
What's the difference between Panko and ordinary breadcrumbs?
Cook from Colorado your idea sounds yummy. will definitely try it. Everyone's ideas differ when it comes to taste and it's terrific to hear intelligent ideas.
Served over spinach-garlic fettuccine. Topped with a few kalamata olives. Fast and very tasty!
Recipe was good but needed little more red pepper and garlic. Served with freshly grated romano cheese. Had mixed green salad with balsamic vinegar & olive oil as a side dish. Making this again with extras.
To luvinfun from TO. I for one would like to see some of your old reliable recipes for shrimp. Am always looking for something different.
I agree that we should all try to help each other here. There are a few things that I would like to add. This dish should not be that bland. 1/2 teaspoon of crushed red pepper should lead to a pretty spicy dish. If you want it a little spicier saute the pepper flakes first before adding the other ingredients. This will release the oils from the flakes which contain the spicy flavor. Adding a small amount of cumin (1/8 tsp here) seams also to turn on the spicy taste receptors. Also check the age of your spices as their potency goes down over time. Lastly, loss of taste can be caused by many things such smoking, alcohol use, oral surgery, sinus cancer. It can be very serious and even fatal. We are all different so try and keep it positive.
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Mediterranean Shrimp Scampi recipes
I love shrimp scampi and this is an easy recipe from a magazine. ( more )
Peel and devein shrimp and set aside. Cook linguine or fettucine according to package direct. ( more )
Not for the diet conscious, but they are soooo delicious! ( more )
Place the flour in a bowl and set aside. Place butter and garlic in a large skillet and saut. ( more )
After experimenting with different scampi recipes, I came up with this combination of flavor. ( more )
Melt butter and oil in large skillet.Stir in onion, garlic, red pepper flakes, and lemon jui. ( more )
My take on Scampi that was served at Phillips Supper Club in Las Vegas many years ago. ( more )
Put shrimp in a small bowl and add seasoning and rosemary. Let marinate for an hour or up to. ( more )
Prep: 15m Cook: 10m Servs: 4
Are you looking for a delicious and easy-to-make recipe? well this is it! This is so yummy! . ( more )
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Tips and Tricks
- Prep everything before you begin cooking. This recipe moves VERY quickly, so you&rsquoll want to have all your veggies chopped, the shrimp defrosted and peeled if necessary, the sauce mixed, etc. before you even begin.
- To save prep time, I recommend using pre-chopped fresh veggies, or a bag of mixed frozen veggies. You can probably find a &ldquostir fry mix&rdquo of frozen veggies at your grocery store that would work well. You can even use ginger paste and jarred minced garlic for this to save more time.
- Begin cooking rice or whatever you&rsquore serving with the stir fry before you start making the stir fry, again because this recipe moves very quickly.
Shrimp Asparagus Orzo Pasta Salad
I promised you this Shrimp Asparagus Orzo Pasta Salad a few years back after the photos were accidentally erased. Then last summer I received an email asking for the recipe, and I'm finally getting around to sharing this family favorite. If you're reading this I am so sorry! I never forgot.
The shrimp was roasted with the asparagus to keep preparation simple. I then loaded the orzo salad with artichokes, sun-dried tomatoes, bell pepper, and feta cheese. I drizzled it with a Lemon Dill Basil Vinaigrette which is a variation of Lemon Vinaigrette with fresh dill and basil to bring the flavors together. I had forgotten just how much the family loves this salad.
We enjoyed Shrimp Orzo Pasta Salad warm for dinner, but Colt said it was even better cold out of the fridge the next day. He moved quick to put dibs on the leftovers for lunch. I really can't wait to make it again. I just might have to double the recipe so I can have leftovers too.
Here's how to make Shrimp Asparagus Orzo Pasta Salad:
In a small bowl toss together:
- 1 1/4 lbs Deveined and Peeled Large Shrimp
- 1 1/2 teaspoon Extra Virgin Olive Oil
- 1/4 teaspoon Lemon Zest
- 1 small clove Minced Garlic
- A generous pinch each of Salt and Pepper
Break off the tough ends of 1 lb Asparagus and cut in about 1 1/2" pieces at a sharp angle.
- 1 1/2 teaspoons Extra Virgin Olive Oil
- 1/4 teaspoon Lemon Zest
- 1 small clove Minced Garlic
- A generous pinch Salt and Pepper
- 1 cup Extra Virgin Olive Oil
- 1/2 cup Fresh Squeezed Lemon Juice
- 2 tablespoons Water
- 1 clove Minced Garlic
- 1 tablespoon Minced Fresh Dill
- 1 tablespoon Minced Fresh Basil
- 1/2 teaspoon Salt
- 1/4 teaspoon Fresh Ground Black Pepper
- Roasted Shrimp
- Roasted Asparagus
- 1 whole Diced Red Bell Pepper
- 14 ounces Artichoke Hearts In Water Drained and Chopped into bite size pieces
- 1/2 cup Seeded Kalamata Olives
- 1/4 cup Chopped Sun-dried Tomatoes In Olive Oil
- 4 whole Sliced Thin Green Onions
Add 2 cups Chopped Arugula or Baby Kale, 3/4 cup Feta Cheese, and 2 tablespoons Chopped Fresh Dill.
Drizzle with enough Lemon Vinaigrette to coat.
Serve warm or refrigerate and serve cold. The flavors will only improve.
We love Shrimp Asparagus Orzo Pasta Salad as a main dish for dinner or lunch, but it's also delicious as a side for Memorial Day or the 4th of July.
It's a quintessential Pasta Salad for summertime barbecues and potlucks.
Luckily I bought another pound of shrimp for the freezer while it was on sale so I will be making Shrimp Orzo Pasta again asap! Since Colt stole the leftovers.
If you're in need of a few other favorite Pasta Salad recipes make sure to check these out:
Shrimp in Green Sauce
Total time: 20 minutes
A typical 'green sauce' would be parsley, green onions and garlic. If you can't get green garlic, use the substitutes. This is reminiscent of the Italian Scampi, but without the butter.
- shrimp (prawns), 350gr, 12.4oz cleaned
- 2 tbs olive oil, 27gr, .95oz
- 1 tbs fresh lemon juice, 15gr, .53oz
- 4 tbs chopped fresh parsley, 15gr, .53oz
- 3 green garlic, including green tops
- OR 3 green onions and, 36gr, 1.3oz
- AND 2 cloves garlic, 6gr, .2oz
- Trim green garlic, slicing off the root and removing 1 layer. Thinly slice as much as you can, including the green tops.
- OR trim the green onion the same way and slice mince the garlic.
- Chop the parsley.
- Mix olive oil, lemon, chopped parsley and green garlic (or onion and garlic) in a medium bowl.
- Add shrimp and combine.
- Put into a small baking dish and bake, 400F (200C) 15 minutes, until shrimp are just cooked through.
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
Thyme for Cooking Kitchen - favorite recipes for two - or more By Katie Zeller
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