I think this is the first Shrimp recipe on Budget Savvy Diva in 725 plus recipes. And it’s the ultimate Italian dish Shrimp Scampi
I am not super comfortable working with shrimp or fish in general ( I think I have seen too much Hell’s Kitchen and Chef Ramsey screaming “The Fish is RAW” )But I thought this is the start of a new year and I should expand my recipes a bit AND I am glad I did 🙂
This shrimp scampi recipe is a HUGE winner – my whole family ate it up in one sitting
OH and it was REALLY simple to make – you are basically baking the shrimp in a butter sauce
Yes.
A BUTTER SAUCE
How can something taste bad when you are using a butter sauce ….. The answer – it can’t
You can see there is not much to this easy shrimp scampi recipe – but that is why it is SO good – it is simple flavors.
If you did not know my dad usually sets up the ingredient picture – I snapped a picture of his doing the Scampi ingredient step up.
Now you can serve the dish with pasta ( like I did ) or something else ( maybe rice?)
This dish itself is enough for 4 people – you can easily increase the serving amount – we used 1/2 pound of jumbo shrimp but you can totally double this recipe to a pound
You create a butter sauce add the uncooked shrimp – fold everything together and pour into a casserole dish and bake
During the baking time you can cook the pasta 🙂
Now let’s at the finished shrimp scampi pictures 🙂 But first big thanks for my dad holding the fork 😉
Don’t you just want to take a bite 🙂 The pasta is lightly coated in the butter sauce the shrimp was cooked in — all the flavors are harmonious
One more picture to get you hungry 🙂
Love You Guys!
Shrimp Scampi Recipe
Print
: Sara
Ingredients
¼ Cup of Butter
2 Teaspoons of Dijon Mustard
1 Teaspoon of Lemon Juice
1 Clove of Garlic - Minced
Fresh Parsley
½ Pound of Jumbo Shrimp - Uncooked, deveined, Try and Keep Tails Attached
Instructions
Preheat oven to 450
In a medium sauce pan - melt butter in the pan - add garlic, lemon juice , dijon mustard, and 1 teaspoon of parsley diced
Add Shrimp - lightly mix together and place into a 8x8 casserole dish
Bake uncovered for 15 minutes
Serve with pasta ( if you serve with pasta - in a low heated skillet add everything from the casserole dish and add cooked pasta) mix well together
Sprinkle 1 teaspoon of parsley over the dish and enjoy 🙂
I am looking forward to making this. Thanks for the recipe! One question, though. Why do you want to keep the tails on the shrimp? I always take them off so it an be eaten easily.
In this garlic shrimp scampi, the sauce is made with a bit of butter, olive oil, white wine, garlic, red pepper flakes, and lemon juice. If you like, a little parsley for garnish.
How Do You Thicken a Scampi Sauce? Scampi sauce is meant to be fairly thin since it's largely butter-based. If you would like a thicker sauce, consider adding a slurry made with cornstarch or add some heavy cream. Cream will also make the sauce richer.
The word “scampi” is Italian for a type of small crustacean akin to a mini lobster. They're similar to shrimp, but scampi — also known as Dublin Bay Prawn, langoustines, or Norway Lobster — aren't typically found in oceans near the U.S.
In English, the term may, depending on region and context, refer to either langoustine as a species, or to the dish traditionally made with them. In the United States, where langoustines are uncommon, the dish is made with shrimp, and usually called "shrimp scampi", treating the terms as a style of preparation.
In most countries, especially Italy, scampi means the peeled tail of pretty much any kind of prawn but in the UK it refers to the meat of just one special prawn: the langoustine. Langoustine is a small lobster found in the colder waters of Scotland, Ireland and Norway.
Wine can be omitted completely OR substitute with chicken broth if you wish. Chicken broth has a much better flavour than fish broth, however, if you have homemade fish broth laying around, you can definitely use that!
Undercook and they'll be mushy and translucent; overcook and they'll be rubbery and nearly inedible. The best way to tell when shrimp are cooked through is to look for visual cues: “Watch for the shrimp to curl and turn opaque,” says Kendra. Undercooked shrimp will be gray and translucent, with uncurled tails.
This preparation couldn't be simpler: We combine wine and capers in a pan, reduce the liquid, then add olive oil, butter, and lemon juice, and season with salt and pepper. Piccata dishes are traditionally topped with parsley; we like to quickly wilt fresh parsley leaves right in the pan.
For one, leaving the tails on will help you grip the shrimp better. It will also give your dish extra flavor and moisture and make them look larger and more visually appealing. In addition, shrimp tails are beneficial to your health.
* The word scampi is the plural of scampo, the Italian name for the breaded prawns or langoustine. In Italy Scampi can be breaded prawns of any kind but in Britain scampi has to be langoustine. So our beautiful breaded scampi is a British dish with a history going back to the 1700s and an Italian inspired name.
When we talk about scampi in the UK, we are usually referring to langoustine coated in breadcrumbs or batter. However, the term 'scampi' originates from Italy and means 'peeled prawn tail' – not necessarily breaded!
The shrimp scampi dish first appeared around the 1920s and gained popularity in the United States and abroad after World War II. It migrated from Italy to the US over that period, and since the traditional scampi can't be found there, shrimp was used as a substitute.
The dish is said to have originated in the 14th century in the Italian city of Genoa. It was originally made with crayfish, but eventually, shrimp became the main ingredient.
The black line on the top of a shrimp is its digestive tract, so yes, that's poop you can see. It's safe to eat, but in general people tend to prefer their shrimp deveined, i.e. with the digestive tract removed, because the tract can have a bitter taste and a sandy texture.
In the US, most people think of Scampi as being the Italian-American concept of Shrimp Scampi, but scampi by itself is a dish that is served in a sauce made of butter, garlic, and dry white wine. You can make all kinds of scampi including lobster, scallops, and chicken scampi.
This is the intestinal tract. If it's black, it's full. It's not harmful to eat, but the prawn looks better without it, and it can be a bit gritty. Removing it is called 'deveining'.
Introduction: My name is Kerri Lueilwitz, I am a courageous, gentle, quaint, thankful, outstanding, brave, vast person who loves writing and wants to share my knowledge and understanding with you.
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