Shrimp Scampi from 'Every Day Easy Air Fryer'

"SHRIMP SCAMPI is excerpted from EVERY DAY EASY AIR FRYER © 2018 by Urvashi Pitre. Photography © 2018 by Ghazalle Badiozamani. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. — This was the first dish I made in the air fryer that required using a pan to cook something in the basket. Once I tried this, I was hooked and other ideas for air fryer recipes started to come to me. What I like about this is that it’s one dish, no splatters to clean up, fairly hands-free, and fast. Many of my readers have told me this is the best shrimp scampi they’ve ever had."
 
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photo by Genius Kitchen photo by Genius Kitchen
photo by Genius Kitchen
Ready In:
16mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • 1. Place a 7-inch round baking pan in the air-fryer basket. Set the air fryer to 325°F for 8 minutes (this will preheat the pan so the butter will melt faster).
  • 2. Carefully remove the pan from the fryer and add the butter, lemon juice, garlic, and red pepper flakes. Place the pan back in the fryer.
  • 3. Cook for 2 minutes, stirring once, until the butter has melted. (Do not skip this step; this is what infuses the butter with garlic flavor, which is what makes it all taste so good.).
  • 4. Carefully remove the pan from the fryer and add the shrimp, broth, basil, and chives. Stir gently until the ingredients are well combined.
  • 5. Return the pan to the air fryer and cook for 5 minutes, stirring once.
  • 6. Thoroughly stir the shrimp mixture and let it rest for 1 minute on a wire rack. (This is so the shrimp cooks in the residual heat rather than getting overcooked and rubbery.).
  • 7. Stir once more, sprinkle with additional chopped fresh basil, and serve.

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Reviews

  1. sue734105
    I made quite a few revisions because I wanted enough sauce for a pound of linguini. To the butter sauce I added 2 tbsp. of olive oil, 1/2 tsp. onion powder, juice of one lemon, and only a pinch of red pepper flakes. To the shrimp mixture I used 1/2 cup of dry white wine and a pinch of kosher salt and ground black pepper. I did reserve 1/2 cup of the pasta cooking water, just in case I didn't have enough sauce, but that proved to be unnecessary. I did add 3 tbs of butter to the pasta with a tsp of garlic salt and 1/3 cup of Romano cheese. And, I added an extra minute of cook time to the shrimp, to accommodate the extra sauce. The end result was perfectly cooked, tender shrimp and a delicious sauce. The 325 deg. cook temp was spot on! This is my new favorite shrimp scampi recipe. Quick, easy, and did not mess up, or heat up, my kitchen.
     
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