Chefs Emporium Shrimp Scampi

Shrimp Scampi

1-2 lb fresh shrimp, cleaned and deveined, and butterflied
1 lb angel hair pasta
1 diced tomato
6-8 whole garlic cloves
1 shallot, diced
1 pint heavy cream
1 cup dry white wine
Olive oil
5-7 leaves fresh basil
2 tablespoons parmesan cheese, finely grated

To prepare the shrimp:
1 cup milk
2 tablespoons parmesan cheese, finely grated
1⁄2 cup all-purpose flour
1⁄4 teaspoon salt
1⁄2 teaspoon fresh ground black pepper
1⁄4 teaspoon cayenne pepper

Pour enough Chef’s Cucina olive oil in a large saucepan to cover the bottom, turn to medium high heat after you prep your shrimp. Soak the shrimp in milk and combine the dry ingredients (flour, 2T cheese, salt, pepper). Coat the shrimp with the dry ingredients and let them fry in the olive oil, about 2 minutes per side until golden brown. Leave the flour that falls off the shrimp. Add more oil as necessary, between batches of shrimp. Dab the shrimp with a paper towel, cover and set aside on range top to keep warm.

Add the garlic to the oil, stir for a few minutes, then turn the heat to medium-low. Now add the wine and bring it to a boil. Then turn the heat to low and cover, letting the wine reduce, about 10-15 minutes.
In a separate pot, bring water to a simmer (for pasta later).

Add the cream and bring it back to a boil. Turn heat to low and simmer for 10 more minutes. While it is simmering, dice your shallot and tomato and chiffonade your basil. Now add the basil, diced tomato, and remaining 2T Parmesan cheese. Stir for a moment then add the fried shrimp and remove the pan from heat. The sauce will thicken as it cools.

Bring pasta pot to a boil and add angel hair. Cook to al dente (do not over cook pasta).

To plate, pour some sauce on a dish and arrange the shrimp around the bottom (10 or so), then take a fork full of the pasta and place on plate above the shrimp. Garnish with a little parsley. Serve hot.

From our kitchen to yours…Cucina Felice!

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