What's Cooking: Shrimp Scampi Day - FOX 10 News | myfoxphoenix.com

What's Cooking: Shrimp Scampi Day

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National Shrimp Scampi Day is on Monday, April 29 and Chef Amir of Ben & Jack's Steakhouse in Scottsdale is sharing a recipe for shrimp scampi.

Shrimp Scampi

  • 6 jumbo shrimp, peeled and de-veined
  • 4 ounce bacon, cut into ¼-inch cubes
  • 1 shallot, peeled and diced
  • 3 large garlic cloves, thinly sliced
  • ½ cup white wine, sauvignon blanc
  • 1 teaspoon pepper flakes
  • ½ tablespoon roasted garlic butter
  • ¼ cup clam juice
  • 1/2 tablespoon freshly squeezed lemon juice
  • 1/2 cup shredded Parmesan cheese
  • Salt and freshly ground black pepper
  • 1 tablespoon finely chopped flat-leaf parsley leaves
  • 1lb. linguine pasta

Preparation:

Bring an 8 -quart pot of salted water to a boil. In the meantime, add the bacon in a 12-inch skillet over moderate heat to render the fat. When most of the fat has melted away, remove the crispy bacon and set aside. Add the garlic, shallots and pepper flakes. Sauté for 1 minute. Do not burn the garlic. Add the shrimp, roasted garlic butter, salt and pepper and sauté until the shrimp turns pink. Once the shrimp turns pink, remove and set aside. In the skillet, add white wine, lemon juice, clam juice, and the crispy bacon bits. Allow the sauce to reduce. Once the pasta is done, drain and add the linguine to the sauce in the skillet and toss with parmesan and parsley.

Courtesy:

Ben & Jack's Steakhouse
4180 N. Drinkwater Blvd
Scottsdale, AZ 85251
(480) 947-7900
www.benandjackssteakhouse.com


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