"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spicy Shrimp Scampi with Hot Cherry Peppers Recipe Recipe

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This recipe for Spicy Shrimp Scampi with Hot Cherry Peppers Recipe, by , is from Sharon's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Sharon Moore

Category:
Category:

Ingredients:  
Ingredients:  
Spicy Shrimp:

2 tblsp olive oil
2 tblsp butter
25 large sized shrimp, deveined and dried, tails left on (PC Gigantico Raw Zipperback Black Tiger Shrimp)
3 fresh garlic cloves, minced
2 tblsp tomato paste, double concentrate
Salt & Pepper
1/4 cup fresh parsley, chopped

Scampi Sauce:
3 tblsp olive oil
3 tblsp butter
2 tsp raw sugar
1 cup cherry tomatoes
6 fresh garlic cloves, minced
5 PC Black Label Hot Cherry Peppers chopped
Salt & Pepper
1 Tblsp tomato paste
1 cup white wine
Handful of fresh parsley, chopped
500g of spaghetti cooked in salted water

Directions:
Directions:
Spicy Shrimp:
In a large skillet, melt the butter with the olive oil over high heat.
Add the tomato paste and cook for 5 minutes
Add the garlic cloves and mix thoroughly.
Now add the shrimp and stir the mixture a few times to ensure the shrimps are coated with sauce, about 3 minutes.
Flip the shrimp over and cook a few more minutes until they’re done.
Transfer to a bowl and set aside.

Scampi Sauce:

In the same large skillet, add the olive oil, butter and tomato paste. Stir to combine.
Add the cherry tomatoes and raw sugar and cook 5 minutes until they burst open.
Add the garlic and chopped cherry peppers and cook for 2 minutes.
Add the salt, pepper, and white wine. Cook on medium heat and reduce the wine to cook out the alcohol, about 3-4 minutes.
Set aside and boil your pasta. Do not wash the skillet.
Boil 500g of spaghetti in salted water
Once the pasta is cooked, transfer it to the skillet along with the chopped parsley. Toss to coat the pasta completely with the sauce. Cover and let it rest for 5 minutes to absorb the flavours.
Transfer the pasta to a platter or to individual plates and top with the shrimp.
Drizzle over the leftover sauce from the shrimp and serve. Enjoy!

Number Of Servings:
Number Of Servings:
3-4
Personal Notes:
Personal Notes:
I used the PC Gigantico Raw Zipperback Black Tiger Shrimp

And added the PC Black Label Hot Cherry Peppers

 

 

 

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