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Scampi Porto Venere




Source of Recipe


Rino's Italian Restaurant


List of Ingredients




2 medium shallots, diced
3 tsp. fresh garlic, minced
1 lb. ripe cherry or grape tomatoes, roasted
20 large shrimp peeled and deveined
2 Tbsp. chopped Italian parsley
plus 1 Tbsp. for garnish
1 Ttbsp. chopped fresh thyme leaves
2 Tbsp. tomato paste
1½ tsp. crushed red pepper
¼ cup virgin olive oil
plus 1 Tbsp. for garnish
½ cup butter
2 Tbsp. Pernot
Salt to taste
1 lb. Rigatoni pasta



Recipe



In a large sauté pan, add butter and olive oil. Heat on medium heat until butter is melted and begins to foam. Add shrimp and shallots. Simmer for 3 minutes. Add Pernot and flame until alcohol is consumed. (BE CAREFUL)


Add garlic, tomato paste, roasted tomatoes and herbs. Season to taste with salt and crushed red pepper. Simmer 5 more minutes until the shrimp are fully cooked and all the ingredients are well blended.
While sauce is simmering, cook pasta al dente in abundant salted water. Strain the pasta reserving ½ cup of the pasta water.

Add the strained pasta to the shrimp sauce stir in reserved pasta water. Mix until pasta is well coated with sauce.

Serve with chopped parsley and a drizzle of virgin olive oil.

Roasted tomatoes:

Cut the tomatoes in half. Place tomatoes skin side down on a cookie sheet that has been coated with olive oil. Sprinkle tomatoes with garlic powder and oregano (optional) bake at 400 degrees for 20 minutes.