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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This is a cross between Scampi and Primavera The shrimp is the star so I use less vegetables then a Primavera Ingredients:
2tablespoons of sweet butter |
3tablespoons olive oil |
6 cloves of fresh garlic |
fresh oregano |
fresh basil |
fresh chives |
chive flowers for garnish |
fresh ground black pepper |
a splash of white wine |
2 tablespoons sea salt for the water teaspoon salt |
a pinch of red pepper flakes |
1/3 cup of mixed vegetables |
1 pound of 16 – 20count shrimp de-veined shells left on. |
Directions:
1. In a large pot bring to a boil 6 quarts of water and add the sea salt
2. Add the fussily and cook until extra firm, “you will finish cooking it to aldente in the sauce pan”
3. In a large skillet, add butter with the oil.
4. Add the garlic and sauté for one minute
5. Add the vegetables, herbs and the shrimp
6. Cook until the shrimp just turns pink no longer remove the shrimp with a slotted spoon.
7. Peal the shrimp completely or leave on the tails for decoration
8. Add the wine and 4 ladles of the pasta water cook a few minutes until some of the water is absorbed into the pasta.
9. Taste for seasoning, and adjust if necessary.
10. When the fussily is aldente remove to plates.
11. Add the shrimp and garnish with chive flowers or fresh chives
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