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Mediterranean ShrimpScampi




Source of Recipe


WKRG
Mediterranean Scampi
By: John Weichman | The Italian Fisherman
Published: August 30, 2011
» 0 Comments | Post a Comment
MOBILE, Alabama --

MEDITERRANEAN SCAMPI

(ITALY, GREECE, etc.)



The ITALIAN FISHERMAN



Two Servings

8 ounces 26/30 count shrimp (large – headless weight)

2 tablespoons extra-virgin olive oil

2 tablespoons butter

2 garlic cloves, minced

½ teaspoon Worchestershire sauce

¼ teaspoon dry mustard

½ teaspoon oregano

1/2 cup white wine

Vermicelli pasta

Minced, fresh basil

Shell and devein shrimp

In a 3 quart sauce pan boil salted water and cook 4 ounces of paste al dente, drain and toss with a tbsp each of olive oil and unsalted butter

In a sauté pan, over medium heat, combine the olive oil and butter and melt; add garlic, Worcestershire sauce, dry mustard, oregano and white wine. Stir mixture so garlic does not burn. Add shrimp to hot sauce, stirring and turning until shrimp is pink throughout.

Divide pasta on plates, serve the shrimp and sauce divided, tossing with pastas; top pasta with a tablespoon of fresh basil and grated parmesan (optional