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.
What is scampi? Traditionally, Italian cooks used small, lobster-like crustaceans called scampi, also known as Dublin Bay Prawns or Norway Lobsters, to make this dish. Now, it is more commonly made with shrimp--hence the name "shrimp scampi." Shrimp scampi is made with a simple sauce of garlic, butter, and white wine.
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!
The best wine for shrimp scampi is a dry, crisp white wine. We reach for pinot grigio, sauvignon blanc, or unoaked chardonnay. The most important thing to remember is to use something you enjoy. Our scampi recipe calls for 1/2 cup of wine, so you will have some wine left to enjoy with the shrimp.
Add cornstarch slurry (cornstarch mixed with water) and QUICKLY stir up with a wire whisk – will thicken quickly. Turn heat off and immediately swirl in a chunk of 3 tablespoons of butter with the wire whisk; and swirl in to incorporate and emulsify.
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.
The best side dishes to serve with shrimp scampi are zucchini noodles, roasted Brussels sprouts, lobster tails, onion rings, mushroom risotto, crispy green beans, Caprese salad, linguine, gluten-free pasta, fresh garden salad, red potatoes, and creamed spinach.
To substitute, swap equal parts lime juice for lemon juice. Now, because lime juice is slightly more acidic and has a slightly milder flavor, there can be some variance in the flavor of whatever dish you're trying to make.
Chardonnay, Pinot Grigio, and Sauvignon Blanc are some of the most widely used and favorable meal choices. With their aroma, texture, and vast flavors, you can bring your next meal to a new level of deliciousness. With that in mind, start stocking up on wine and get cooking!
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.
Our soup and sauce masters create dishes by hand and from scratch, every day. With fresh, whole ingredients like kale, peppers and squash. Because they know cooking that way – the Italian way- everything tastes better. to everything they make.
“Scampi” is the Italian word for langoustine, a type of crustacean that's common in Europe (scampi are also called Norway lobsters and Dublin Bay prawns) and is much bigger than even jumbo shrimp that we're used to eating here in the U.S. In Italy, a quick sauté in butter, olive oil and garlic (and sometimes white wine ...
Your shrimp scampi is probably dry because the shrimp cooked too long and dried out. Shrimp go from raw to overcooked fast. Watch the shrimp as they cook, they only need about two minutes.
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.
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. Some say that shrimp scampi was invented in the United States, while others claim that it originated in Italy.
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.
Introduction: My name is Rueben Jacobs, I am a cooperative, beautiful, kind, comfortable, glamorous, open, magnificent person who loves writing and wants to share my knowledge and understanding with you.
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