City Grille Shrimp Scampi
This tasty scampi can be served two ways, either as an appetizer with toothpicks or poured over pasta as a meal.
- 1/4 c. coconut oil
- 1 & 1/2 lbs. peeled and deveined large shrimp (uncooked)
- Fresco City Grille (enough to cover shrimp)
- 4 large garlic gloves (minced)
- 1/2 tsp. red pepper flakes
- 1/2 c. dry white wine
- salt and pepper to taste
- 5-7 tbl. unsalted butter
- 1 lb. capellini, angel hair pasta
- 1/2 c. chopped flat leaf parsley
Heat large skillet on medium/high heat. Add oil, then shrimp and season with Fresco City Grille. Saute shrimp for 2-3 minutes then flip over and saute until cooked through, another 2-3 minutes. There is no need to season the second side. Remove shrimp from the skillet with a slotted spoon and set aside. With the skillet still on medium/high heat add in garlic, red pepper flakes, wine, salt and pepper. Allow sauce to gently boil and reduce for 6-8 minutes. Add 5 tablespoons of butter and stir until melted. Add shrimp into the sauce. Do not overcook the shrimp or they will become rubbery. Sprinkle with chopped parsley and pour into a serving dish. Serve with toothpicks as a delicious appetizer.
Prepare pasta according to directions on box. Add the additional 2 tablespoons of butter to the shrimp to create more sauce. Once pasta is al dente scoop the pasta directly into the skillet with the shrimp. You can add a little of the pasta water to create more sauce and sprinkle with more parsley
Click our HOW TO video below to see the recipe being made: