Best 3 Shrimp Scampi With Orecchiette Recipes

Shrimp scampi with orecchiette is a classic Italian-American dish featuring plump shrimp sautéed in a luscious scampi sauce, then tossed with tender orecchiette pasta for a truly delectable meal. This combination offers a harmonious symphony of flavors, textures, and colors that will tantalize your taste buds. Whether you're a seasoned home cook or just starting your culinary journey, this comprehensive guide will walk you through the process of crafting a perfect shrimp scampi with orecchiette dish, from selecting the freshest ingredients to mastering the art of creating a rich and flavorful sauce. So, get ready to embark on a culinary adventure as we delve into the secrets of cooking a mouthwatering shrimp scampi with orecchiette that will leave you and your loved ones craving for more.

Here are our top 3 tried and tested recipes!

ORECCHIETTE WITH SHRIMP, PANCETTA AND FRESNO CHILES

Orecchiette with Shrimp, Pancetta and Fresno Chiles image

"Orecchiette is almost a forgotten pasta. I love these 'little ears.'"

Provided by Geoffrey Zakarian

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

Kosher salt
1 pound orecchiette
4 tablespoons extra-virgin olive oil
8 ounces pancetta, cut into medium dice
8 ounces large shrimp, peeled, deveined, tails removed, sliced lengthwise
2 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 small Fresno chile peppers, seeded and sliced into very thin rings
1/2 cup freshly grated pecorino romano 1/2 cup roughly chopped fresh green or purple basil leaves

Steps:

Bring a large pot of salted water to a boil. When the water is thoroughly boiling, add the pasta and cook according to the package directions until al dente.
In a large skillet or shallow Dutch oven over medium-low heat, heat 1 tablespoon olive oil and cook the pancetta to render the fat and crisp it, about 8 minutes. Remove to a paper towel-lined plate to drain. Pour off and discard all but 1 tablespoon fat from the skillet. Raise the heat to medium and add 1 tablespoon olive oil. When the oil is hot, add the shrimp, garlic and red pepper flakes. Stir quickly and often so the garlic does not burn, 2 minutes at the most; the shrimp should be slightly undercooked.
Remove the shrimp to a warm bowl. Move the skillet off the heat. Drain the pasta, reserving about 1/2 cup pasta water. Add the hot pasta to the skillet or Dutch oven and return to medium heat. Add the pancetta, shrimp and reserved pasta water. Drizzle with the remaining 2 tablespoons olive oil. Toss and stir until the juices are combined and the shrimp is cooked through, about 3 minutes. Remove from the heat and add the chile peppers, cheese and basil. Do not stir. Serve immediately, family-style.

SPICY SHRIMP ORECCHIETTE

Spicy Shrimp Orecchiette image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

Kosher salt
12 ounces orecchiette pasta
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 small bulb fennel, chopped, plus 1 tablespoon chopped fennel fronds
2 cloves garlic, thinly sliced
2 tablespoons tomato paste
1/4 teaspoon red pepper flakes
1 large tomato, chopped
1/2 pound medium shrimp, peeled, deveined and roughly chopped 1/2 cup grated parmesan cheese
1 cup torn fresh basil

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 1/2 cups cooking water, then drain.
Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chopped fennel bulb and 1/2 teaspoon salt and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Reduce the heat to medium and add the garlic, tomato paste and red pepper flakes. Cook, stirring, 2 more minutes (add a splash of water if the mixture is sticking). Stir in the tomato, shrimp, 1/2 teaspoon salt and 1 cup of the reserved cooking water. Bring to a simmer and cook, stirring occasionally, until the tomatoes are saucy, about 8 more minutes.
Add the pasta and cheese to the sauce and toss to coat. Drizzle with olive oil, season with salt and add more of the reserved pasta water to loosen, if necessary. Stir in the basil leaves and fennel fronds. Divide among plates.
Per serving: Calories 532; Fat 15 g (Saturated 5 g); Cholesterol 131 mg; Sodium 919 mg; Carbohydrate 71 g; Fiber 6 g; Protein 29 g

Nutrition Facts : Calories 532 calorie, Fat 15 grams, SaturatedFat 5 grams, Cholesterol 131 milligrams, Sodium 919 milligrams, Carbohydrate 71 grams, Fiber 6 grams, Protein 29 grams

TASTY SHRIMP WITH ORECCHIETTE PASTA

Tasty Shrimp With Orecchiette Pasta image

My family loves this dish and the presentation is beautiful, but it isn't hard to prepare. I recommend using Orecchiette pasta as it is the perfect shape/size/flavor to compliment the shrimp and soak up the sauces. This recipe was adapted from a dish prepared at the HEB (Texas grocery store). They have a chef that prepares simple fresh food using expensive pre-prepared sauces. So, instead of paying $9.00 for a small jar of garlic-olive oil dipping sauce, I figured out how to make my own and I like it even better as I thought their version was too oily and not flavorful enough. It also tastes good reheated the next day for lunch (and you can really impress your coworkers as it looks/smells/tastes like it came from a fancy restaurant). I like to serve this dish with steamed broccoli and baby carrots for a very colorful plate.

Provided by Lowfat Linda

Categories European

Time 20m

Yield 4-5 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup olive oil
1/4 cup champagne vinegar
3 garlic cloves, finely chopped
3 tablespoons parmesan cheese
2 cups uncooked orecchiette pasta (or other small pasta)
0.5 (26 ounce) jar tomato and basil pasta sauce (about 1-1/2 C)
1 lb medium shrimp, peeled & deveined
1 teaspoon olive oil
1/2 cup grape tomatoes, halved (or cherry tomatoes)

Steps:

Combine first four ingredients in a small dish and set to the side.
Start water boiling for pasta.
Put pasta on to cook, according to package directions.
Heat the Tomato and basil sauce.
Rinse shrimp.
Saute shrimp over medium-high heat in the 1 T of olive oil until it turns pink (2-4 minutes).
Add oil and vinegar mixure and stir while cooking for one minute.
Turn off heat.
Drain pasta.
Add Tomato & basil sauce to pasta and stir to coat.
Add pasta to shrimp and stir to combine sauces.
Add tomatoes to dish.
Serve hot.

Nutrition Facts : Calories 468, Fat 18.5, SaturatedFat 3.2, Cholesterol 176.1, Sodium 230.6, Carbohydrate 42, Fiber 1.9, Sugar 1, Protein 31.7

Tips:

Use fresh, large shrimp: This will ensure that your scampi is plump and juicy.
Devein and peel the shrimp: This will make them easier to eat and will also help the sauce to penetrate the shrimp.
Use a good quality olive oil: This will add a rich flavor to the dish.
Sauté the shrimp in small batches: This will help to prevent them from overcrowding and becoming tough.
Cook the shrimp until they are just opaque: Overcooking will make them tough.
Use a dry white wine: This will add a bright acidity to the dish.
Add the shrimp back to the sauce and cook for a few minutes: This will allow the flavors to meld together.
Serve immediately over orecchiette pasta: This will help to soak up the delicious sauce.

Conclusion:

Shrimp scampi with orecchiette is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of shrimp, white wine, garlic, and butter is sure to please everyone at the table. So next time you're looking for a quick and flavorful pasta dish, give this recipe a try.