1/2 Cup Holland House vermouth or White Cooking wine (I use Pino Grigio)
1/8 Cup lemon juice from concentrate
1/2 tsp. sugar
4 scallions, chopped
1 lb. raw shrimp, remove tails, peeled, rinsed and patted dry
1/8 tsp. red pepper flakes
3 Tbl. basil
4 Tbl. Parmesan cheese
OPTION - 1/2 lb raw shrimp and 10 oz pkg. of shrimp scampi instead of all raw shrimp
Instructions
Cook fettuccine 8 minutes or until tender but firm. Drain and keep
warm. Sautés garlic in olive oil in large skillet over medium heat for 2
minutes. Add tomatoes and cook 5 more minutes.
Add vermouth or wine, lemon juice and sugar. Simmer 6 minutes.
Add scallions, shrimp and red pepper flakes. Cook until shrimp turn
pink and are cooked through, 3-4 minutes. Stir in basil and
parmesan cheese. Toss with fettuccine.
NOTE- I use about 10 oz. of packaged shrimp scampi along with
regular raw shrimp. Use less garlic. The scampi produces a nice
sauce. I didn't add parmesan with the scampi, but put it on the table.
This is my preferred method.
Really good with the scampi.
Originally Submitted
11/17/2018
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