For ➍500 g pasta*
3-4 tbs olive oil
2 tbs butter
4 garlic cloves, crushed
3-4 tbs grated Parmigiano cheese**
500 g (20) shrimps (frozen)
2 large tomatoes, chopped***
2 tbs basil, chopped
10 cl broth or wine****
In medium saucepan, cook pasta*.
Meanwhile, in skillet over medium high heat, add olive oil, butter, crushed garlic cloves and cheese. Stir continuously until starts bubbly. Reduce heat and add shrimps. Let simmer for 6-7 m*****. Put sauce aside.b
Deglaze the pan with wine, broth****. Add the tomatoes* and basil. Simmer for 3 to 4 m.
Drain pasta. Add shrimp sauce to the pasta noodles and mix well. Serve with tomatoes***.
Meanwhile, in skillet over medium high heat, add olive oil, butter, crushed garlic cloves and cheese. Stir continuously until starts bubbly. Reduce heat and add shrimps. Let simmer for 6-7 m*****. Put sauce aside.b
Deglaze the pan with wine, broth****. Add the tomatoes* and basil. Simmer for 3 to 4 m.
Drain pasta. Add shrimp sauce to the pasta noodles and mix well. Serve with tomatoes***.
*Can also be served without the pasta, with grilled toast as a starter.
**Use Gorgonzola cheese for a creamier sauce.
***Serve with another vegetable like grilled asparagus. Or add some chopped onions.
****Or use white balsamico.
****Fresh or defrosted shrimps will take less time, 3-5 m.
<1>'Scampi' is Italian for Norwegian lobster tail. In the US (and Europe) it now means shrimp or prawns pan-fried in butter and garlic. So, this reads as shrimp the shrimp way. But that's the way Americans call this favourite fusion, slightly Italian-like dish.
