Recipe of the Week: Shrimp Scampi

 

 

This recipe is a combination of recipes - one from a famous restaurant...perfected into one delicious dish!

Ingredients:

1-2 lb fresh shrimp, cleaned and deveined. The bigger the better.
1 pkg. angel hair pasta
8 cherry tomatoes, quartered
8-10 whole garlic cloves, diced
2 diced shallots
1 pint heavy cream
2 cups dry white wine
4 tbl. olive oil
4tbl.butter
1 cup fresh basil, chopped
1 cup parmesan cheese
salt & pepper to taste
parsley for garnish
                                                     

I could not find fresh basil around here the night I took this picture, so I was forced to use the dry stuff. Fresh Basil is sooooo much better!  I swear, basil is the FIRST thing I am planting in my future garden. Only use the bottled stuff if you have no choice.


 

Directions:

1. Pour enough olive oil in a large sauce pan to cover the bottom, turn to medium high heat. This is the only pot you’ll need for the sauce so it should be big. Rinse the shrimp and toss with Parmesan cheese, salt & pepper. Meanwhile, add olive oil and butter in the pan. Cook garlic and shallots about 4 minutes on medium heat. Add shrimp and cook about 2 -3 minutes. Until pink. If using already cooked shrimp, cook for about 1 minute.




Remove the shrimp and set aside.
2.  Add the wine and bring it to a boil. Then turn the heat to low and cover, let the wine reduce, about 10-15 minutes.
3. COOK ANGEL HAIR PASTA in a separate pot. Angel hair only needs 3-4 minutes – Do not overcook. Be sure to set a timer so you do not forget!


 







4. Add the cream, and bring it back to a boil, turn heat to low and simmer for 10 more minutes. Now add the Shrimp, Basil, Red pepper flakes, Tomatoes, and Parmesan cheese. The sauce will thicken as it cools.
5. To plate pour some sauce on a arrange the shrimp around the bottom (10 or so), then take a ball of the pasta and plate that above the shrimp.
Serve with garlic bread and a fresh salad. Need a homemade salad dressing? See the Amazing Greek Dressing Recipe.
Garnish with a little parsley.
This is what it will look like: