Scampi could be the culinary name for a lobster specie, the menu name for shrimp in Italian-American cuisine or the name of a shrimp dish served in garlic butter and dry white wine.
I found a magic bottle of spices last week! 😀 A mixture of sea salt with dried tomato flakes and dried basil which is perfect for pasta. So off I went to the kitchen and tried it. For this dish I simply put in olive oil, tomatoes, shrimp and basil in a pan, heat them up and serve over pasta.
Here is a recipe more complex than what I had.
* 8 ounces pasta of your choice (fettuccine is preferred)
* 1/4 cup olive oil
* 4 garlic cloves, minced
* 2 cups plum tomatoes, chopped and seeded
* 1/2 cup cooking wine
* 1/4 cup lemon juice
* 4 scallions, chopped
* 1 lb shrimp, peeled and deveined, rinsed, patted dry
* 1/8 teaspoon red pepper flakes
* 4 tablespoons dried basil
* 4 tablespoons parmesan cheese
* fresh basil leaves (optional)
1. Cook fettuccine for 8 minutes or until tender but still firm. Drain well; keep warm.
2. Saute garlic in olive oil in large skillet over medium heat for 2 minutes. Add tomatoes. Cook 5 minutes.
3. Pour in vermouth or cooking wine, lemon juice. Simmer 6 minutes.
4. Add scallions, shrimp and red pepper flakes. Cook until shrimp turn pink and are cooked through, about 3 minutes.
5. Stir in basil and parmesan cheese.
6. Toss with cooked pasta; top with fresh basil and serve immediately.
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