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Shrimp and Scallop Scampi




Source of Recipe


Chris Roegner, West Point Steak House


List of Ingredients




1/2 box of fettuccine

4 tablespoons salted butter

4 tablespoons extra virgin olive oil

5 ounces (more if you like) fresh peeled and deveined tail off shrimp of any size

5 ounces (more if you like) fresh scallops any size

One heaping tablespoon of minced garlic (more if you wish)

Juice of one half of one lemon

1/4 cup of any white drinking wine

One ripe tomato, diced

Grated parmesan cheese

5 fresh basil leaves, chopped

Recipe



Cook the fettuccine per the instructions on the box. Rinse the pasta in cold water after cooking and set aside in a strainer to drain.

Coat the drained pasta with oil and toss to coat, and set aside.

Add butter, olive oil, shrimp, scallops and garlic to a large saute pan and place over medium heat.

Saute until shrimp and scallops start to cook and then add the juice of the half lemon.

Cook for another minute or two and then add the white wine.

After the shrimp and scallops have fully cooked, add the pasta you reserved earlier to the saute pan and toss to coat and warm through for about one minute.

Plate the entire contents of the saute pan on a large serving platter and top the dish with the fresh diced tomatoes, parmesan cheese and the fresh chopped basil. Enjoy this with a friend.

Kitchen tip

As the pasta will cook for a minute in the scampi, make sure when you boil the pasta to refrain from overcooking it. Cook to "al dente." When making this dish, you must be sure to avoid burning the garlic, as it will become very bitter.