Monday, July 14, 2008
Recipe - Cheesecake factory shrimp scampi
I really need to keep better notes as to where I get some of my recipes! This is 'ok'. Not that great. Can't compare to the real deal cuz I've never ever eaten at the Factory :) Even though I pass by one every day of the week! 2 tbs butter 1 tbs olive oil 1 lb shrimp, shelled & devined seasoning salt & pepper 4 garlic cloves, pressed or minced 3/4 cup white wine 1 1/4 cup whipping cream 1/4 cup fresh chopped parsley (used dry) 1 to 1 1/2 tbs Wondra (or I suppose you could use flour) 1 1/2 cups diced fresh tomotoes (squeezed of most liquid before chopping) 1/3 cup finely chopped basil 1 pkg (said 9 oz??) angel hair pasta or other thin pasta, cooked & tossed with butter (sorry, no butter on my pasta!) In large skillet, melt butter & oil. Add shrimp & salt & pepper, and 1/2 of garlic. Saute, stirring often, 1 to 2 minutes. Remove shrimp from pan to bowl. Leave liquid in pan. Add wine with remaining garlic. Cook, over high heat, stir occasionally til cooked down a bit. Add cream & parsley, continue cooking, stir occasionally, 3 to 4 minutes. Quickly whisk in Wondra (or flour) and whisk til smooth, keep whisking til bubbly and thickened, about 1 minute. Stir in tomatoes & basil. Cook another 1 to 2 minutes. Add shrimp, season with salt & pepper if needed. Serve over hot pasta with parmesean cheese.