1 -2 lb fresh shrimp, cleaned and deveined, and butterflied Read more at- http-//www.food.com/recip
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
parsley
FOR THE SHRIMP
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
Instructions
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. 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. The Flour that falls
off the shrimp will add great flavor and
consistency to the sauce. 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, let the wine reduce, about 10-15 minutes.
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 and
cook.
Serving
Suggestions
To plate, pour some sauce on a dish and arrange the shrimp around the bottom (10 or so), then take a ball of the pasta and plate that above the shrimp
Originally Submitted
2/2/2013
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