Venetian Style Scampi
Source of Recipe
Kitchen Appliances and Recipes
List of Ingredients
1 lb. FRESH shrimp
2 Tbs. extra virgin olive oil, butter, or mixed
1 small onion, chopped fine
1-2 cloves garlic, slivered
1/2 cup skinned, seeded fresh tomatoes diced,
or similar quantity of canned plum tomatoes
Parsley, chopped, for garnish (optional)
Salt and pepper
1/2 cup shrimp bouillon, fish stock or dry white wine
1 lb. spaghetti or linguini
Recipe
Bring 2 quarts of water to boil. Plunge shrimp in
boiling water and cook until they change color.
Reserve a cup of the cooking water. Peel and
devein shrimp.
Put 6 quarts salted water on to boil to cook the
pasta. In a pan large enough to hold the shrimp
and the pasta, saute the onion and garlic on
medium heat until golden. Add the shrimp, stir;
add the tomatoes, stir; Add 1/4-1/2 cup of the
reserved cooking water, or white wine, or fish
broth. Add salt and pepper to taste and simmer
for 15 minutes.
While the sauce is simmering, about 10 minutes
before it has finished, put the pasta in the boiling
pasta water, stirring occasionally to make sure
that the pasta is completely covered and does not
stick together.
When the pasta is 'al dente' take out a strand with
a fork and bite it, it should be resistant but not
crunchy - drain. Do not rinse. Add the pasta to
sauce in pan, and stir well, coating the pasta.
Put into a warmed serving bowl and garnish with
parsley and Parmesan cheese.
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