"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Click Here to Login
Thread Tools Display Modes
Old 04-24-2012, 09:15 AM   #1
Executive Chef
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
How Do You Prepare Your Shrimp Scampi?

how do you prepare your shrimp scampi ?

Good Afternoon,

Would enjoy hearing from those fans of this dish, as to how you prepare. Here is our lush with garlic, simple to prepare and indulgent family recipe:


1/4 cup Evoo
1 pound deveined fresh large shrimp or prawns
4 large garlic cloves left unpeeled and forced through a garlic press
1/2 tsp. dried red hot chili pepper flakes
1/2 cup dry white Italian wine
1 tsp. salt
1/2 tsp. freshly ground black pepper
5 tblsps. herbed butter ( basil & oregano & parsley prepared butter - see Polished Topaz´s thread on how to´s in the Dairy Section )
1 pound of Barilla Italian dry Capellini called Angel Hair in English
1/2 cup chopped finely Italian Parsley herb

1. bring an 8 quart pot of salted water to boil
2. heat the Evoo in a 12 Inch heavy skillet over moderate to high heat until hot, however, not smoking and sauté the shrimp, turning over only once, until just cooked through ( light coral rose ) about 2 minutes in total
3. transfer the shrimp with a slotted spoon to a large bowl
4. add garlic to the same skillet along with the red chili pepper flakes, white wine, salt and black pepper and cook over high heat stirring 1 minute
5. add the butter to the skillet and stir in the shrimp and remove skillet from the stove
6. cook the angel hair until just tender 3 minutes
7. reserve 1 cup capellini cooking water
8. drain angel hair in a colander
9. toss the capellini well with the shrimp and chopped parsley in large bowl and add "a little little bit" ( 1 or 2 tblsps ) of the capellini cooking water

SERVE with crusty hot oven baked bread, or hot garlic bread, a Prosecco white sparkling wine or Italian dry white still wine; and Pecorino or freshly grated Reggio Parmesan Parmigiana cheese *** optional.

ENJOY ... and set a place for intrigue, serve a viewpoint and a wonderful fact, and simmer a good uplifting conversation by candle light.

Our Adage: At the table, one is always happy, or do not sit down.

Margi Cintrano.


Margi Cintrano is offline   Reply With Quote
Old 04-24-2012, 09:32 AM   #2
Chef Extraordinaire
kadesma's Avatar
Join Date: Sep 2004
Location: california
Posts: 21,372
we do scampi much the same as you. We use less pepper flakes, and add the juice of a half lemon and butter at the end of cooking. Angel hair is my favorite pasta be it fresh or dry. thanks for sharing your recipe with us.

HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 04-24-2012, 10:20 AM   #3
Executive Chef
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Kadesma, Good Afternoon,

Thanks so much for sharing your recipe. Like the idea of the drizzle of lemon and the Butter at the end ... Thanks for the idea.

Kind regards and thanx for posting.
Margi Cintrano is offline   Reply With Quote
Old 04-24-2012, 11:10 AM   #4
Executive Chef
Bolas De Fraile's Avatar
Join Date: Oct 2010
Posts: 3,192
Skampi BuzaraClick image for larger version

Name:	img005.jpg
Views:	214
Size:	73.1 KB
ID:	13563
I was married by a judge, I should have asked for a jury.
Bolas De Fraile is offline   Reply With Quote
Old 04-24-2012, 12:04 PM   #5
Head Chef
salt and pepper's Avatar
Join Date: Jun 2011
Location: Montana
Posts: 2,186
Margi, I too add lemon & butter at the end of cooking also 1/2 teaspoon of pimenton ahumado (smoked paprika). Adds a little color.
salt and pepper is offline   Reply With Quote
Old 04-24-2012, 03:36 PM   #6
Wine Guy
Steve Kroll's Avatar
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,959
Margi, your recipe is very much like the one I use. The only difference I see is that I like to add a squeeze of lemon (or lemon zest) just before plating.

Also, I don't always eat it with pasta. Sometimes I just like scampi all by itself.
Steve Kroll is offline   Reply With Quote
Old 04-24-2012, 08:34 PM   #7
Ogress Supreme
PrincessFiona60's Avatar
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 36,302
Same basic recipe, I've swapped out the wine for lemon juice added at the end. This was the dish that won Shrek over.
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 04-24-2012, 08:45 PM   #8
Chef Extraordinaire
Addie's Avatar
Join Date: Nov 2011
Location: East Boston, MA
Posts: 20,462
I usually avoid dishes that have alcohol in them. But Shrimp Scampi if made properly and the alcohol is cooked out so that I don't taste it, it is my favorite pasta dish. But if I can taste even a hint of the alcohol, it has ruined the whole meal for me. I like the idea of swapping the wine with lemon. Then I have no problem.
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 04-25-2012, 01:23 PM   #9
Executive Chef
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Thumbs up From Margi: Thanks for all the lovely feedback

To All The Posters,

Thanks again for all the lovely feedback, suggestions given and all the

input you always provide on my posts.

Appreciate all.

The Dvd from Bolas on his Croatian version ... Stunning too ! ... They look like CRAYFISH = " CIGALAS " ...

Margi Cintrano is offline   Reply With Quote
Old 04-25-2012, 01:24 PM   #10
Executive Chef
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Princess Fiona,


Great anecdote ... thanks for sharing.


Margi Cintrano is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:36 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.