Martha’s tarragon shrimp scampi stands out to me for a few different reasons. The most obvious is her addition of finely chopped tarragon leaves. Like I mentioned earlier, ...

Time: 10-12 minutes (plus 4 days resting time) Ingredients: 8 ounces of any prawn tail (i.e. shrimp) 1 pomelo (a grapefruit can be substituted here) 2 tablespoons extra virgin olive oil ...

Shrimp scampi is said to have originated in the Italian city of Genoa in 14th century. The word “scampi” is Italian for a type of small crustacean that’s akin to a mini lobster.

Strain the scampi broth (15), return it to the heat, and reduce the volume by half over medium-low heat for about 20-30 minutes. Put the asparagus stalks in a jug (16), add a ladle of scampi broth ...

Shrimp scampi, taken literally, is slightly redundant. Scampi is the Italian word for langoustine, a small member of the lobster family with a pale pink shell that can grow to be 10 inches long.

In fact, scampi sauce is so good on its own that you don’t even need the shrimp. Pour it on chicken, swab it over summer squash , drizzle it on a pair of old galoshes, it will all taste great.

Shrimp scampi is said to have originated in the Italian city of Genoa in 14th century. The word “scampi” is Italian for a type of small crustacean that’s akin to a mini lobster.

Back in 2007, New York Times food reporter Melissa Clark demonstrated her classic shrimp scampi recipe, which she noted “can” be served with pasta.Clark said she prefers to pair the dish with ...

I yup yup yupped everything, lying about the Parmesan. The truth is, I didn’t really have a recipe for shrimp scampi. Not having grown up going to Italian American restaurants, all I knew about ...