Best 14 California Scampi Recipes

SHRIMP SCAMPI OVER PASTA

Steps:

• Serve and enjoy.

CAESAR'S SCAMPI

Steps:

• Heat the extra-virgin olive oil in a skillet over medium-high heat. Add anchovy paste, stir it in then add shrimp and shake pan 1 minute. Add 2 teaspoons of lemon zest, garlic, pepper and Worcestershire. Cook shrimp 2 minutes more then add juice of 1 lemon to skillet and turn off heat. Sprinkle the cooked shrimp with some chopped egg. Serve 2 shrimp per person.

CLASSIC SHRIMP SCAMPI

Steps:

• Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs. Reserve 1 cup cooking water, then drain.
• Meanwhile, season the shrimp with salt. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, 30 seconds to 1 minute. Add the shrimp and cook, stirring occasionally, until pink and just cooked through, 1 to 2 minutes per side. Remove the shrimp to a plate. Add the wine and lemon juice to the skillet and simmer until slightly reduced, 2 minutes.
• Return the shrimp and any juices from the plate to the skillet along with the linguine, butter and 1/2 cup of the reserved cooking water. Continue to cook, tossing, until the butter is melted and the shrimp is hot, about 2 minutes, adding more of the reserved cooking water as needed. Season with salt; stir in the parsley. Serve with lemon wedges.

SCAMPI ON COUSCOUS

Steps:

• In a large pot, heat 1/4 cup olive oil. When almost smoking, add onion, carrot and 1 clove smashed garlic and saute until vegetables are soft, about 5 minutes. Add the canned tomatoes and their juice, clam juice and white wine. Bring to a boil and simmer on medium heat for 10 minutes, uncovered. Remove from heat and allow to cool slightly. Carefully pour tomato mixture in the bowl of a food processor and puree. Add a couple of tablespoons of water if needed - you want to end up with a broth. Check for seasoning.
• Return broth to the pot. Add 1 cup of water and 2 tablespoons extra-virgin olive oil and bring to a boil. Reduce heat and add 2 cups couscous. Cover pot and remove from heat. Let rest for 10 minutes, allowing the couscous to absorb all the liquid. Fluff with a fork and season with salt and pepper.
• In a large skillet, add the remaining 1/4 cup oil and the 2 cloves of minced garlic. Heat the oil, making sure not to burn the garlic. When the oil is hot, add the shrimp and stirring occasionally, cook the shrimp until they start to turn pink, about 5 minutes. Be careful not to overcook the shrimp or they will become tough. Remove from heat and add the lemon juice, red pepper and chopped parsley. Check for seasoning.
• To serve, mound the couscous in the center of a platter and top with the shrimp.

SHRIMP SCAMPI

Steps:

• Bring a large pot of salted water to a boil. Stir in pasta and return pot to boil. Cook until al dente. Drain well.
• Melt butter in a large saucepan over medium heat. Stir in garlic and shrimp. Cook, stirring constantly, for 3 to 5 minutes.
• Stir in wine and pepper. Bring to a boil and cook for 30 seconds while stirring constantly.
• Mix shrimp with drained pasta in a serving bowl. Sprinkle with cheese and parsley. Serve immediately.

CALIFORNIA SMOOTHIE

Steps:

• Place strawberries in a plastic container and freeze for about an hour.
• In a blender, combine frozen strawberries, yogurt and orange juice. Blend until smooth. Pour into a tall glass and serve.

CLASSIC SHRIMP SCAMPI

Steps:

• In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
• Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.

CALIFORNIA SCAMPI

Steps:

• Melt butter and oil together in sauté pan.
• Add garlic, sauté for one minute, and add shrimp.
• Sauté for one minute, add wine, lemon juice, salt, and pepper.
• Sauté quickly while sauce reduces and shrimp turns pink.
• Do not overcook.
• Sprinkle with parsley before serving.
• Serve with sauce over noodles or rice.
• Garnish with lemon wedges.

SHRIMP SCAMPI ZOODLES

Steps:

• Grate 3 of the garlic cloves and add to a large mixing bowl. Add the shrimp, 2 tablespoons of olive oil, lemon zest, 1 teaspoon kosher salt and 1/2 teaspoon red pepper flakes. Whisk to combine. Slice the remaining 3 cloves of garlic and set aside.
• Thinly slice the remaining garlic cloves.
• Heat a large high-sided skillet over medium-high heat. Add 3 tablespoons of unsalted butter. Once the butter melts add the shrimp and cook, stirring occasionally, until the shrimp is pink and cooked through, about 4 minutes. Remove the shrimp to a plate.
• Turn the heat down to medium-low and add the remaining 2 tablespoons of butter and 2 tablespoons of olive oil. Once the butter melts, add the shallot and sliced garlic. Cook, stirring, until the shallots are slightly soft and the garlic is fragrant, about 2 minutes.
• Add the white wine, lemon juice, and 1/2 teaspoon chili flakes. Deglaze the pan, scraping up any brown bits that have formed on the bottom of the pan. Cook until the harsh alcohol smell burns off and the liquid is slightly reduced, about 2 minutes.
• Next, add the zoodles and 1/2 teaspoon salt. Cook, stirring occasionally, until the zoodles are slightly softened but still have some bite, 5 to 7 minutes.
• Add the shrimp back into the pan and toss to combine. Turn off the heat and add the chopped chives and parsley. Serve immediately.

CLASSIC SHRIMP SCAMPI

Steps:

• In a large skillet, melt butter with olive oil.
• Add garlic and saute until fragrant, about 1 minute.
• Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer.
• Let wine reduce by half, about 2 minutes.
• Add shrimp and saute until they just turn pink, 2-4 minutes depending upon their size.
• Stir in the parsley and lemon juice and serve over pasta or accompanied by a crusty bread.

NEW ORLEANS-STYLE SCAMPI

Steps:

• Peel and devein the shrimp, leaving the tails intact. Set the shrimp aside. (Keep cold, over ice).
• Melt the butter in a small saucepan over low heat. Add the lemon juice, shallots/green onions, parsley, garlic, salt, and hot sauce. Stir well to combine.
• Arrange the shrimp in a single layer in a large shallow baking pan. Brush the shrimp with the butter mixture. Sprinkle with the paprika. Broil 6 inches from heat for 5 to 6 minutes or until the shrimp turn pink, basting frequently with the butter mixture. Serve immediately. Offer the butter mixture left in the cooking pan as a dip/sauce for the shrimp.

SAN FRANCISCO SHRIMP SCAMPI

Steps:

• Combine butter, oil, vermouth, garlic, salt, white pepper, Accent, lemon juice and parsley in blender. Cover and blend on high speed for 10 seconds.
• Arrange shrimp in a shallow baking dish. Pour the marinade over and let stand at room temperature for one hour.
• Sprinkle scallions, cheese and capers on top. Place in a preheated broiler 3 to 4 inches from heat for 5 minutes; turn and broil 1 to 2 more minutes.

CREAMY SHRIMP SCAMPI WITH HALF-AND-HALF

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 8 minutes.
• While pasta cooks, melt 2 tablespoons butter in a skillet over medium heat. Add garlic and cook until fragrant and lightly browned, about 1 minute. Add shrimp and cook until tails start curling in, about 2 minutes per side. Add remaining butter, Pinot Grigio, lemon juice, half-and-half, and Parmesan cheese. Stir to incorporate.
• Drain linguine and divide noodles between 2 bowls. Serve shrimp mixture on top and garnish with parsley.

SHRIMP SCAMPI PIZZA (CALIFORNIA PIZZA KITCHEN)

Steps:

• garlic shallot butter:.
• melt 1 T butter in a nonstick pan over medium high heat.
• add shallot, garlic and thyme.
• cook, stirring, till mixture is reduced to about 1/2 cup (toward end of reduction, reduce heat to low and stir frequently).
• remove the pan from burner, quickly and thoroughly whisk in remaining 4 T butter.
• roasted garlic:.
• preheat oven to 325.
• coat the coarsely chopped garlic with oil.
• spread the pieces of garlic over the surface of a glass casserole or sheet pan.
• roast in the preheated oven for 25-30 minutes, until the edges of the garlic begin to brown.
• remove the garlic from the oven.
• scrape up the garlic and redistribute it in a single layer to provde even browning.
• return the garlic to oven for another 15 minutes.
• remove from the oven when it is uniformly golden brown. set aside.
• to make pizza:.
• preheat oven to 425.
• prepare dough.
• use a large spoon to spread garlic shallot butter over surface of the crust, within the rim.
• spread mozzarella over the butter sauce.
• evenly distribute the onions and roasted garlic over the cheese.
• place shrimp, skin side up evenly over the cheese and toppings.
• transfer pizza to preheated oven, bake till crust is crispy and golden and the cheese at the center is bubbly, about 15 minutes.
• the shrimp should be opaque and cooked through.
• when pizza is fully cooked, carefully remove from the oven, sprinkle oregano and parsley over the cheese.
• slice and serve.