Shrimp scampi is one of those dishes that is full of flavors, but still lets the flavors of the shrimp shine as the highlight of the dish. Shrimp seem to be a big staple of all fish and at the Rusty Scupper, they put a slightly different spin on the scampi in that they incorporate tomato coulis and capers.
- 28 Ounces fedelini pasta
- 4 Tablespoons Parmesan cheese
- 4 Teaspoons chopped parsley
- 4 Ounces olive oil
- 4 Teaspoons basil chiffonade
- 2 Teaspoons chopped garlic
- 4 Ounces tomato coulis
- 8 Ounces diced tomatoes
- 4 Tablespoons capers
- 16 Ounces white wine
- 28 large shrimp, peeled and deveined
Cook pasta in large pot according to directions. In a sauté pan, heat the oil to smoking point, then add the shrimp and cook for one minute. Add the rest of the ingredients except the tomato coulis, Parmesan, and cooked pasta.
Place 1 ounce of tomato coulis into each of the 4 bowls. Remove the shrimp from the pan and divide the pasta into the 4 bowls. Place the shrimp on top of the pasta and garnish with cheese.