No Reviews | Be the first to review!
Reviews
You must be logged in to post a review.
- Home
-
Recipes
Roasted Baby Eggplants Stuffed with Goat Cheese
by Gina
A great party appetizer. Looks fancy but is so simple. Can you even handle the cuteness of these baby eggplants?
Banana Muffins with Cream Cheese Kisses
My favorite banana muffins, this time topped with cream cheese kisses. Mwah!
Chimichurri Sauce/Marinade
A quick and simple condiment that tastes wonderful served with any grilled meat, but it doubles as a marinade, too!
Almond-Pear Galette
A lovely, tasty and easy dessert sure to impress your guests. There’s nothing better than pears and almonds. Yum!
Homemade Yogurt
by ivoryhut
Making your own yogurt is so ridiculously simple and tastes absolutely divine. You may never go back to store-bought again.
Mediterranean Veggie Sandwich
by azestybite
My version of my favorite sandwich from Panera Bread: their Mediterranean Veggie.
Crispy Curry Roasted Broccoflower
by Gina
A fun cross between broccoli and cauliflower sassed up with some Indian flavor.
Chorizo and Mixed Bean Soup
by Dax Phillips
A hearty, and somewhat healthy take on using mixed beans. With added veggies and chorizo, this one is sure to warm the belly.
- Community
- Blog
- About
Main Courses
Recipe
Shrimp Scampi
by angelinthekitchen on August 15, 2009 in Main Courses, Pasta
Recipe Description
The fast and simple dish trumps any restaurant version, if my husband is to be trusted. This is an easy, go-to staple at our house.
Preparation Instructions
1. Cook and drain pasta as directed on package.
2. Meanwhile, heat oil over medium heat in a saute pan. Add onion and saute 1-2 minutes; add garlic and saute 1 minute.
3. Add shrimp and cook 1-2 minutes, or until shrimp is pink.
4. Add remaining ingredients and cook until butter is melted and sauce is slightly reduced.
5. Serve over pasta.
Ingredients
- 10 ounces, weight Angel Hair Pasta
- 2 Tablespoons Olive Oil
- 1 Tablespoon Minced Onion, Optional
- 3 cloves Garlic, Minced
- 1-½ pound Medium Shrimp, Peeled And Deveined, Tails Removed
- ½ cups Dry White Wine
- 4 ounces, weight Butter
- 3 Tablespoons Fresh Minced Parsley Or 1 Tablespoon Dried Parsley
- ¼ teaspoons Crushed Red Pepper Flakes
- 1 dash Salt And Pepper, to taste
Related Recipes
Claire’s Tortellini Portofino from Dragonfly in Amber
by Theresa and filed in Main Courses, Pasta
Light as a cloud, shrimp-filled tortellini tossed with an authentic, rich and lemony Alfredo sauce.
Prep Time
Cook Time
Difficulty Intermediate
Servings 4
System US Metric
Steak with Pesto Gnocchi
by Bev Weidner and filed in Beef, Main Courses
I’m sorry, but steak and pesto gnocchi? Done and done and done.
Salmon and Red Caviar Farfalle
by The Table of Flavours and filed in Main Courses, Pasta
This is a perfect dish for an elegant dinner. It is tasty and refined. And, at the same time, super easy to prepare!
Penne Pasta with Broccoli and Cheese
by Jen @ Peanut Butter and Peppers and filed in Main Courses, Pasta
A healthy, light pasta dish made with broccoli and seasonings. This is a quick dish that can be made in under 30 minutes.
Valentine Heart Pizza
by Nancy @ Coupon Clipping Cook and filed in Main Courses, Pizza
A pizza made in the shape of a heart with your favorite toppings.
Friends of Tasty Kitchen
Meet Lauren!
Lauren's recipe box is packed with all kinds of scrumptious recipes---more than 225 of them! She regularly turns everyday ingredients into extraordinary food. From beautiful photographs to mouthwatering recipes, her blog Lauren's Latest never disappoints.
Meet Sommer!
Sommer is a professional recipe developer and food writer. Her blog A Spicy Perspective is where she continues to share her cooking expertise with others. Check out her recipe box for more of her easy-to-prepare recipes!
© Copyright 2006-2012, The Pioneer Woman | Ree Drummond. All Rights Reserved
Powered by WordPress
3 Comments | Be the first to comment!
Comments
missy on 8.23.2009
I have a very similar recipe to this and love it so much I keep frozen shrimp in the freezer for a quick dinner option. Great recipe!!
ruthr on 10.23.2009
Gonna try it tonight….sounds good!
jdwoods1 on 7.10.2010
This was a really great recipe! I also added another clove of garlic, a bit of grated parmesan, a few teaspoons of fresh lemon juice, a dollop of heavy cream, and a tbsp of cornstarch mixed with the sauce since we like our scampy a bit thicker. Thank you, this was fabulous!
You must be logged in to post a comment.