Shrimp scampi recipe courtesy of Michael McLaurin, the executive chef at BRAVO! Cucina Italiana.
SHRIMP SCAMPI
1 Tbsp Oil
10 Shrimp, 31/40
1/2 tsp Garlic, chopped
1/4 tsp Crushed Red Pepper
1/4 cup Roma Tomatoes, diced
2 Tbsp White Wine
1 Tbsp Lemon Juice
2 oz Chicken Stock
1 oz Alfredo
1 Tbsp Butter
to taste Salt and Pepper
1/2 pound Angel Hair
1 pinch Parsley, chopped
METHOD:
Heat oil in a sauté pan.
Add shrimp and sear. Cook halfway, flip.
Add garlic and crushed red pepper, sauté.
Add tomatoes, white wine, lemon juice, chicken stock and alfredo, simmer.
Add butter and stir to incorporate.
Season with salt and pepper.
Boil pasta until tender.
Drain and add hot pasta to pan, toss well.
Plate in a pasta bowl.
