Classic Shrimp Scampi
- 1 lb whole grain Pasta, (linguini or spaghetti preferred)
- 4 tablespoons butter
- 4 tablespoons extra virgin olive oil plus a little bit more for drizzling
- 1 bunch green onions
- 5-7 cloves garlic, pressed or minced
- 14-16 extra-large shrimp, about 1 lb.
- Kosher salt and freshly ground black pepper
- ½ cup dry white wine/Sauvignon Blanc recommended
- ½ lemon juiced.
- 1 cup diced Roma or Vine-Ripened tomatoes
- ¼ cup finely chopped parsley, and a little extra for garnish.
- For the pasta, put a large pot of water on the stove to boil. When it has come to a boil, add a splash of olive oil and the pasta of choice. Stir occasionally to make sure the pasta separates. Cook for about 6-8 minutes or until the pasta done but not overcooked. Drain and set aside to keep warm in a covered pot.
- Meanwhile, in a large skillet, add 2 tbsp olive oil and 2 tbsp of butter. Sauté the garlic and green onions until both are translucent, about 3-4 minutes. Add the lemon juice, wine, and sauté’ to reduce slightly. Add parsley, stir in for about a minute and add shrimp. Salt and pepper and allow to cook about 2 minutes per side until pink.
- Remove from heat. Leaving in the pan, stir in tomatoes. This will allow the tomatoes to warm but not overcook, and also stop the shrimp from cooking.
- Center pasta on individual plates, and Shrimp, with the desired amount of sauce, and tomatoes. Sprinkle parmesan cheese and a little parsley for garnish.
Wine Recommendation: “Colterrace” Sauvignon Blanc
Recipe by Gary Robinson