Real Recipes From Real Home Cooks ®

seafood scampi

(1 rating)
Recipe by
Cheryl Sprow
Smithtown, NY

Use any combination of seafood

(1 rating)
yield 6 serving(s)
prep time 1 Hr
cook time 20 Min

Ingredients For seafood scampi

  • 6
    blue claw crabs using only the legs ( you can use any type of crab legs)
  • 1 lb
    large shrimp cleaned and deveined
  • 1 lb
    bay scallops
  • 2 lbs
    little neck clams
  • 2 lbs
  • 15
    cloves of garlic
  • 3
  • extra virgin olive oil (enough to cover the bottom of the pot and then a splash more)
  • salt, pepper and red pepper flakes to taste
  • 1 bottle
    pinot gringio white wine
  • 1/2 C
    minced parsley (flat leaf italian)
  • grated parmesean cheese to taste
  • 1 box lb

How To Make seafood scampi

  • 1
    Mince Garlic, Shallots and a tsp of extra virgin olive oil in a food processor.
  • 2
    Coat bottom of large pot with olive oil and heat it on medium heat.
  • 3
    Add the garlic and shallot mixture, saute until cooked, not browned but softened.
  • 4
    Add Pinot Grigio to your liking, I used 5/8's of the bottle.
  • 5
    Add mussels, clams and crabs. Cook until they begin to open approx. 8 mins.
  • 6
    Add shrimp and scallops. Sprinkle with salt, black pepper and red pepper flakes to taste. Cook until shrimp is pink.
  • 7
    When ready, pour into a large serving platter, sprinkle with minced parsley and 2 tbsps. of grated cheese (use more if you like but I leave it on the table to add when served with pasta)
  • 8
    Bring a pot of salted water to boil prior to starting the seafood. When the mussels & clams open, add the pasta to the boiling water. This way the pasta will finish cooking at the same time your seafood is ready. I throw a little parsley, cheese and a ladle of broth from the seafood over the pasta before serving. Enjoy!

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