Monday, April 26, 2010


This mouthwatering dish brings out the best flavors of shrimp scampi all stuffed into a big beautiful pasta shell. It may look like they are in tomato sauce, but each shell gets slices of tomato added and the juice runs into the scampi sauce....marvelous!
1 box large pasta shells
5 tbl butter
5 tbl good olive oil
2 shallot sliced
6 cloves of garlic diced YES!
1 lb cherry tomatoes sliced
1 lb 20-24 count shrimp peeled and deveined
3/4 cup white wine
juice of one lemon
dash of red pepper flake
salt and pepper
1/4 cup fresh parsley finely chopped
1/2 cup parmesan cheese
Preheat oven to 350 degrees.
Cook the pasta according to package directions, but take them out of the water a few minutes earlier than recommended since they will finish cooking in the oven. Reserve 1/2 cup pasta water.
In a large saute pan heat 3 tbl butter and 3 tbl olive oil at medium high heat. Add shallots, garlic and red pepper flakes. Cook until shallots are soft and garlic is not burnt. Sprinkle the shrimp with salt and pepper and add them to the pan. Only cook the shrimp until they have turned pink on both sides and then remove them from the pan and keep warm. To the pan add wine and lemon juice and bring to a boil. Add remaining 2 tbl butter and oil. When the butter has melted return the shrimp to the pan and add pasta water if you think the sauce is a little thin. Don't add too much. Stir so all the flavors are incorporated.
When pasta shells have cooled put one or two shrimp in each (depending on size) and add a few slices of tomato. Place in a 13 x 9 pan. When all the shells are full, pour about 1/2 cup of the sauce over the shells and sprinkle with parmesan cheese. Bake in the oven for 20 -25 minutes until cheese is golden. To serve, place shells on a platter and pour remaining sauce over the top. Serve with parmesan cheese.
This can also be served as an appetizer as well. So delicious to get all the flavors of the scampi in a nice little package!


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