This garlic butter shrimp scampi is a restaurant-quality dish made in just 20 minutes! Juicy shrimp are tossed in a rich ...

Set seasoned shrimp aside. Set a medium sauté pan over medium heat and add 2 tablespoons butter. Add reserved shrimp shells and toast until crisp and pink, about 2 minutes. Transfer toasted ...

Martin advocates serving the shrimp straight from the pan — just grab, peel, and enjoy — and soak up every last drop of the delicious buttery sauce with crusty bread. Deglazing, a cooking ...

What Makes Martha Stewart’s Shrimp Scampi So Special? Martha’s tarragon shrimp scampi stands out to me for a few different ...

A smooth, medium-bodied red wine from southern Italy, such as a Cirò or Regaleali Rosso, will stand up to the gutsy sauce without overpowering the shrimp. In a large nonstick frying pan ...

Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; sauté 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp ...

In a large-size sauté pan, bring the wine to a boil and cook for 2 to 3 minutes, then add the heavy cream and return to a boil. Add the scallops, shrimp, and lobster and cook about 4 to 5 minutes ...