I'm writing this a a sauce post because I don't want you to think that the only way to serve this dish is with shrimp. This sauce has so many uses, with chicken, seafood of all types, vegetables or a combination of all of these. Use your imagination, let it take you to an amazing meal!
Scampi Sauce for Seafood and Pasta
5 cloves of garlic, minced (about 3 tbsp) or 2 tsp Epicure minced garlic
2 T olive oil
1/2 t salt
Pinch or two of crushed red pepper (if desired)
3 T butter
2 T white wine, dry sherry or vermouth
2 T fresh lemon juice
2 T breadcrumbs
2 T grated Parmigiano Reggiano cheese
1/4-1/3 c pasta water (if using as a pasta sauce)
In a saute pan heat olive oil over medium low heat. Add garlic and cook, stirring often until it is translucent and fragrant. Add butter, salt, crushed red pepper and white wine. Simmer for 3-5 minutes. Add seafood or protein of choice (I used 14 large shrimp for the two of us). Saute until seafood is cooked through. Add breadcrumbs and cheese, stirring to bring the sauce together. If serving with pasta add cooked and drained pasta (I lift it with tongs or a draining ladle right into the sauce mixture) along with the pasta water. Let simmer until sauce is silky, about 3 minutes. Top with fresh parsley or basil if desired. Enjoy!
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