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Shrimp Scampi Recipe

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This recipe for Shrimp Scampi, by , is from Recipes from the Heart , 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!

Annette Macfarlane


1 pound peeled, deveined shrimp, butterflied
1/2 teaspoon baking soda
1 teaspoon salt
1/2 package angel hair pasta

1/2 cup panko breadcrumbs
3 tablespoons shredded Parmesan
1/4 teaspoon Black pepper
1/4 teaspoon cayenne pepper


3 tablespoons olive oil
1 cup white wine (or white cooking wine dont worry, the heat cooks out the alcohol)
4-5 whole garlic cloves, peeled
1 pint heavy cream
1/2 red onion, diced
1 plum tomato, diced
1 teaspoon fresh basil, chopped


1. Toss shrimp in baking soda and salt mixture. Leave in fridge for 15-20 minutes.
2. Cook angel hair pasta according to package instructions. Drain and set aside.
3. Make the Parmesan breading: Combine all ingredients in a shallow bowl. Coat shrimp in breading.
4. Warm olive oil in large skillet over medium heat. Use tongs to place the shrimp in the skillet. Cook shrimp, about 2 to 3 minutes per side, until its curled up and is pink and white, not gray or translucent anymore. Place on a plate lined with paper towels.
5. Make the cream sauce: Add white wine/cooking wine and bring to a boil, stirring occasionally. Once boiling, reduce heat to medium-low and add garlic. Stir occasionally, letting the sauce reduce, for about 8 to10 minutes.
6. Add the heavy cream, stir and bring the sauce to a simmer. Add the onion, stir and let the sauce simmer for 5 to7 minutes. Add tomato, basil and Parmesan, stirring to combine. Season to taste with salt and pepper.
7. Divide angel hair pasta among plates. Top with shrimp and cream sauce. Garnish with additional Parmesan and basil if youd like.

Number Of Servings:
Number Of Servings:
Approximately 8-10




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