Looking for a good recipe..planning on serving with angel hair or thin spaghetti. What you got?

We're lazy here sometimes - this is the one we get...it's actually very good

 

Perhaps kick it up a notch and add fresh scallops ~ 

 

Shrimp and Scallop Scampi with Angel Hair Pasta

Ingredients;

Kosher salt

1 lb angel hair

12 jumbo shrimp, peeled and cleaned

12 large sea scallops,

Freshly ground black pepper

3 1/2 tbs unsalted butter

2 cloves garlic, minced

2 tbs fresh lemon juice, plus lemon wedges for garnish

1/2 cup dry white wine

1/4 cup torn fresh basil

2 tbs chopped fresh parsley

 

Instructions

1. Bring a large pot of salted water to a boil. Add the angel hair and cook as the label directs.

2. Meanwhile, heat a large skillet over medium-high heat.

3. Pat the shrimp and scallops dry, then season with salt and pepper.

4. Add 1/12 tbs butter to the pan and cook the shrimp until golden on one side, about 3 minutes.

5. Turn the shrimp and add half of the garlic; cook until he garlic is fragrant but the shrimp are still translucent, 1 to 2 minutes more. Transfer the shrimp to a plate.

6. Add the scallops to the skillet and cook until golden on one side, about 3 minutes.

7. Turn the scallops, add the remaining garlic and cook 1 to 2 more minutes. Add the lemon juice and wine and bring to a boil, scraping up any browned bits with a wooden spoon.

8. Cook until the sauce is reduced by half, about 3 minutes. Return the shrimp to the pan, then add the basil and the remaining 2 tbs butter; season with salt and pepper.

9. Drain the pasta and transfer to a large serving bowl. Toss with the shrimp, scallops and sauce; garnish with parsley and lemon. 

 

bon appétit

A-Jay

 

 

I like my scampi in the oven. Just lay your shrimp out and cover with butter/herbs/ lemons juice and bake till shrimp done. Pour it all off into a bowl. So good. 

1 hour ago, A-Jay said:

 

Perhaps kick it up a notch and add fresh scallops ~ 

 

Shrimp and Scallop Scampi with Angel Hair Pasta

Ingredients;

Kosher salt

1 lb angel hair

12 jumbo shrimp, peeled and cleaned

12 large sea scallops,

Freshly ground black pepper

3 1/2 tbs unsalted butter

2 cloves garlic, minced

2 tbs fresh lemon juice, plus lemon wedges for garnish

1/2 cup dry white wine

1/4 cup torn fresh basil

2 tbs chopped fresh parsley

 

Instructions

1. Bring a large pot of salted water to a boil. Add the angel hair and cook as the label directs.

2. Meanwhile, heat a large skillet over medium-high heat.

3. Pat the shrimp and scallops dry, then season with salt and pepper.

4. Add 1/12 tbs butter to the pan and cook the shrimp until golden on one side, about 3 minutes.

5. Turn the shrimp and add half of the garlic; cook until he garlic is fragrant but the shrimp are still translucent, 1 to 2 minutes more. Transfer the shrimp to a plate.

6. Add the scallops to the skillet and cook until golden on one side, about 3 minutes.

7. Turn the scallops, add the remaining garlic and cook 1 to 2 more minutes. Add the lemon juice and wine and bring to a boil, scraping up any browned bits with a wooden spoon.

8. Cook until the sauce is reduced by half, about 3 minutes. Return the shrimp to the pan, then add the basil and the remaining 2 tbs butter; season with salt and pepper.

9. Drain the pasta and transfer to a large serving bowl. Toss with the shrimp, scallops and sauce; garnish with parsley and lemon. 

 

bon appétit

A-Jay

 

 

I'd love that but decent scallops are hard to find around here man. Which is tough for me I grew up around incredible seafood in the Texas gulf coast....fresh shrimp, blue crab, oysters, squid, redfish,red snapper, grouper, mahi mahi,cobia,speckled trout,crawfish and countless other tasty morsels. I miss it.

Recipe looks fantastic btw...just what I'm looking for. Thanks buddy!!?

1 hour ago, MN Fisher said:

We're lazy here sometimes - this is the one we get...it's actually very good

Never tried it but it would do for sure. But ive got some raw frozen shrimp and I feel like cooking!

Nice recipe @A-Jay! 

Basil huh? I’ve never made it with basil before. We’re growing some right now and they’re almost ready to get transplanted outside. I’ll have to try that.

The only thing I do differently is I  use less butter and add some extra virgin olive oil. Maybe a couple shakes of crushed red pepper. Gives it a certain je ne sais quoi. ?

If you like shrimp scampi try it New Orleans Style. They call it BBQ Shrimp but it’s really an adaptation of shrimp scampi with Cajun or Creole spice mix dry rubbed on the shrimp prior to cooking.

you might remember Dom Deluise  .. I use his cookbook quite a lot

 

Source of Recipe

• Dom DeLuise, Eat This It Will Make You Feel Better
   

  List of Ingredients

  • 
    
  • 2 tablespoons olive oil
  • 2 tablespoons melted butter
  • 1/4 cup lemon juice
  • pepper to taste
  • 3 garlic cloves finely minced
  • 3 tablespoons shallots, finely minced
  • 2 pounds jumbo shrimp shelled and deveined
  • lemon slices and parsley for garnish
   

   

   

  Instructions

   
  1. Combine olive oil, melted butter, lemon juice, pepper, shallots and garlic in a shallow baking dish. add shrimp and turn several times to coat completely.
  2. Place the dish of shrimp in a preheated broiler about 4 inches from the heat for about 2 minutes, turn, and broil on the other side for 1 minute more. Don't overcook.
  3. Arrange on a serving platter and pour remaining sauce over the shrimp. garnish with lemon and sprinkle with parsley. Serve hot and stand back.
  
  
   

 

My wife’s Scampi is delish. Don’t know the specifics other than a lot of butter, garlic and lemon. And we serve it on rice. We like that much better than pasta. The rice really soaks up the sauce. 

9 hours ago, BrianMDTX said:

My wife’s Scampi is delish. Don’t know the specifics other than a lot of butter, garlic and lemon. And we serve it on rice. We like that much better than pasta. The rice really soaks up the sauce. 

Good call on the rice...think I'm gonna go that route to.

24 minutes ago, DitchPanda said:

Good call on the rice...think I'm gonna go that route to.

I kid you not. It’s so good I’ll go back for seconds of rice and sauce even if all the shrimp is gone! 

1 hour ago, BrianMDTX said:

I kid you not. It’s so good I’ll go back for seconds of rice and sauce even if all the shrimp is gone! 

I think ill follow @A-Jay recipe and just sub in the rice.