Quick and Easy Shrimp Scampi

#shrimpscampi#cookingtutorial#easyshrimpscampi

Hi Everyone! Are you wondering what to make for dinner? Want to try something fresh and delicious? Me too, which is why I made this delicious shrimp scampi! Fresh shrimp, fresh tomatoes and garlicky goodness to eat alone or share with that special someone.

Looking for that quick and easy summer dish that will wow your friends and family – this is it!

I made in about 30 minutes!

Come and check out my quick and easy shrimp scampi!

If you love it, let me know in the comments. If you’re going to try it let me know in the comments and if you have tried it and you love it, please let me know in the comments!!

Happy summer cooking friends!

All my best,
Lisa

Cucina Aurora https://cucinaaurora.com/shop/

angelbridgelisa@hotmail.com

Visit my website https://angelbridgelisa.com/

Hi guys, welcome back to my channel. It’s Lisa Bestly. Well, today I’m going to be sharing with you a shrimp scampy recipe from start to finish. I recently went out with some friends and we went to a restaurant and I ordered shrimp scampy and it was so delicious and I wanted to make it at home. So, I’m going to show you an easy way to whip up some shrimp scampy at home. So, I have cooking on the stove while I have water boiling for my angel hair pasta. I’m just going to be using a boxed angel hair. And I’ll probably use about a half of a box to 3/4 um for this dish. I have fresh shrimp that I picked up. I’m going to be using a Vidalia onion, some garlic. I have some fresh tomatoes from the farm stand, a lemon, some um shrimp scampy butter from the um fish market where I picked up the shrimp. So, I got a couple of those just to help me out with my sauce. I have some fresh shredded Parmesan cheese. The main ingredient here is something that I wanted to share with you. This is a zesty lemon infused olive oil. And this is from COA Aurora. And this is a website that I found. She has a YouTube channel, but her website is really cool. She makes these this these infused um oils. And this one, like I said, is lemon. I got one other one that I haven’t tried yet. I’m going to make a recipe for you guys in an upcoming video. But this is lavender and orange infused um olive oil. She lives in New Hampshire. She’s based out of New Hampshire. And she also um sends her products to different places. I’m not sure if there’s one near you, but you can certainly check that out on her website, which I will link below. And um she also has a shop that’s not far from me, but she sells other things like tomato sauces and coffees, seasonal coffees. So anyway, I’m going to be using this lemon infused olive oil in my shrimp skin. So what I’m going to do is I am going to cook my shrimp. Then I’m going to make my sauce. Then I’m going to mix in my pasta with my sauce and my shrimp and we will be good to go. I have some chives that I’m going to chop up and put on top. So um just going to get started and walk you through what I’m doing and then give it a taste test when I’m done. So let’s get started. So, my shrimp, I have a pound of shrimp. And as I said, I got this at my local market, and they have a a fish market section. And what I’m going to do is I’m going to rinse them off, but I’m going to cut the tails off first. So, the easiest way to cut the tail off is to just cut it off. I’m not going to be going for anything crazy. I’m just going to cut the tails off. Make it easy on myself [Music] cuz there’s nothing worse than digging into a shrimp dish and have to deal with the tail and rip it off deal with it. So, I’m just going to cut it off and we’re going to be able to just dig into our shrimp scampy. All right. Now, I’m going to get my butter. I’m not going to use this puck yet. While I’m cooking the trips, what I’m going to do is I’m going to use a pad of butter and I’m going to use 2 tablespoon of this infused olive oil and garlic. And I’m going to cook my shrimp. And then when that’s done cooking, I want it to be an opaque pinkish orange color. and then I’ll know it’s done. And then I’m going to set that aside and then I’ll work on my sauce. So, let’s get the shrimp cooking. All right. While that’s heating up, I’m going to get my garlic cloves and I’m going to mince them into the pan. Now, shrimp scampy is very garlicky. So, I’m using two really good size cloves of garlic. So, this would be like probably three or four smaller pieces of garlic. And my water is boiling for my pasta. So, I will get my pasta in the pan pretty quickly. So, I’m just going to use my garlic press and I’m going to put this in after my shrimps. Now, I’m also going to salt and pepper my shrimp. [Music] All right, I’m going to take my shrimps out of the pan. They’re nice and opaque. I’m just going to put them in a covered bowl while I make my sauce. My pasta is cooking uh for 4 minutes. I did about a half a box, and I’m going to get my vegetables ready to go in to the same pan that I was cooking my shrimps. [Music] All right, I am going to zest my lemon [Music] smell. Smells wonderful. All right, I’m going to clean up this little bit of garlic skin here. All right, so now I’m going to chop up my onion. I’m just going to take the ends off real quick here. All right. Now, Vidalia onion is a sweet onion. I love to use Vidalia onions in the summertime. So, I’m just going to give this some slices here. [Music] And that means my pasta is done. So, what I’m going to do is put my pasta into a drainer and let it sit while I make the rest of the scamp. And I’m also going to save one cup of the pasta cooking water so that I can add that in when I’m mixing my pasta into my scampy sauce. [Applause] Okay, pasta is draining. Continue chopping up my onions here. I’m just going to do give a rough chop. Okay, my lemon zest. just there. I’m going to chop up my tomatoes and I’m just going to give them a rough chop as well. I’m going to use a different cutting board for my tomatoes. Fresh tomato season is here and if you can get some fresh tomatoes and use that in your dishes, it’s really going to feel like summer. And that’s exactly what I’m doing with this recipe here today. And again, just a rough chop. I don’t want to take away them. I don’t want them to disintegrate into nothing when they get cooked in the pan. All right. So, I have my tomato all roughly chopped. So, that’s going to go in last. So, I’m just going to set that aside for now. I have my onions. I’m going to put my onions in with some of the olive oil. I’ll add another dab of that. And I’m also going to add in my two um shrimp scampy flavored butter pucks. I’ll get those start to melt with the olive oil. Then we’ll start the onion and um and I’m going to squeeze some lemon juice in there. And I’m also going to use one like a half a cup of chicken stock. You can use white a dry white wine, but my husband Bob doesn’t like the taste of wine in his food. So, I’m going to use chicken stock. You can use a fish stock. You can use a vegetable stock, or you could just use water. But, I’m going to use chicken stock because you want something to have, you know, you want a sauce that’s going to be able to handle the pasta and make it a nice delicious scampy. So, you need a liquid. So, we’re going with the chicken stock. All right. So, I’m going to cook my onions and get my butter in there and my oil and we’ll get cooking the sauce. [Music] Down down down. [Music] And I’m doing everything in the same pan that I cooked my shrimp. So, I’m not going to add any more garlic. Plus, that butter has garlic in it. So, we’re good with garlic. Um, I’m going to add some fresh lemon juice. After my onions cook and I add in the um tomatoes, I’ll add in my onion. I’ll add in my lemon and my lemon zest. [Music] And to that I’m going to add a little bit of tomato paste to kind of give it a thickening agent. And when it reduces down just a little bit, I’m going to add in my tomatoes. [Music] I reduced my heat a little bit. You don’t want it to cook up too quickly. I am letting it um reduce down. Now, you can add a little bit of red pepper if you want, if you like a little spice to your scampy. Bob doesn’t like hot stuff, but just to give it a little taste, I’m going to add like one drop of this um Cholula hot sauce. Just a tad, just a tiny drop. It’s just going to give it that little bit of flavor. It’s going to enhance all the other seasonings that are in here, which is just salt and pepper basically, but just a tiny drop. And as that is starting to reduce down, I’m going to add in my tomatoes just for a minute or two. I’m going to add in back in the shrimp and then we’ll mix in the pasta. [Music] I also forgot before I put the pasta in, I am going to put in a little bit of this Parmesan cheese just to give the sauce some creaminess. Not much, just probably a little bit of a handful. I’ll put in just to, like I said, give the sauce a little bit of creaminess. [Music] Now, you could add in green peppers or red peppers or um yellow peppers. I didn’t add any peppers today, but you can add in whatever you want. You can put in some zucchini, some yellow squash, whatever you want to add in to make it your summer shrimp scampy. Now, I’m going to add my pasta into my pan. All right, let’s take some pasta and let’s mix it in. I’m going to put my glasses on just so I can see what I’m see more perfectly what I’m doing here. [Music] And if I need some of that water that I cook the pasta in, I will [Music] And there you have it. We’re going to sit down. We’re going to have some shrimp scampy and I’m going to let you know how it tastes. So, come on over to the table. All right, guys. I’m going to give it a taste test. Bob’s on the side of me. What do you think, babe? M. Is it good? Real good. I’ll give it a taste with the shrimp. Piece of shrimp and some tomato and some some pasta. Yeah, it does taste good, doesn’t it? Got a little hint of lemon, garlic. M pasta tastes bright from the lemon. Delicious, guys. Very easy. I hope that you will give it a try. I hope you will let me know in the comments if you’re going to give it a try or if you have given it a try. So, happy cooking friends. I will see you in my next video. Take care everybody. Bye for now. I think you liked it, babe. What do you think? Good. Delicious. Give it a shot. Thanks, baby.