Shrimp Scampi

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A classic lemon, garlic, wine in a rich butter sauce with gulf shrimp

Prep Time15

Cook Time10

Course: Main Course

Cuisine: American, Italian

Servings:

Calories: 888kcal

Cost: 18.00

Toss grape tomato in olive oil ,salt and pepper and roast at 425 for 15 - 20 minutes until tomato is softened with some color
Dredge shrimp in flour
Cook fettucini according to instructions on package, drain reserve
In a sautee pan on medium high heat saute shrimp in 1 oz. olive oil, cook on one side 90 seconds, turn with a pair of tongues or fork over and cook another 90 seconds.
Cook enough shrimp at one time so that the pan isn't filled, a filled pan will reduce the temperature enough to affect the browning
As shrimp is browned remove and place on a plate or pan to hold it while finishing the shrimp
Once All the shrimp is cooked, add garlic, saute for 1 minute
To the garlic deglaze the pan with 2 oz of chardonnay wine (this can be eliminated if you don't like wine or would like to leave out), cook for 1 minute to cook out the alchohol
Add lemon juice, then butter, melt to combine in a sauce, add parsley, roasted grape tomatoes
Add previously made Veloute, 4 cups
Add pasta to reheat
Remove to a bowl large enough to hold all of the product and mix in shrimp
Adjust seasonings with salt and pepper as needed