The sauce today is what holds together Shrimp Scampi. This is not a complicated sauce, and it is actually going to be a bit of a challenge to write down. I have cooked this for years; it is one of the recipes I learned at the restaurant I worked at in college – thank you Chef Ron. So it is a pretty rustic recipe, please use your best judgment and enjoy.
1 ½ lb of shrimp, cleaned and shelled
Olive oil, about 2 – 3 tbsp to start
Butter, about 2 tbsp to start
Shallots – probably one, diced
Tomatoes, one good size one, seeded and diced
Cream, probably ½ cup
White wine, probably ½ cup
Cook pasta as directed. In a skillet, melt butter and heat olive oil. Add shallots and sauté for about 2-3 minutes (depending on your patience level that day). Add white wine, parsley, salt and pepper and heat; bring to a simmer. Add shrimp, cooking about 3 minutes on either side (until they just turn pink). Add tomatoes, stir. Add cream; stir for about a minute or so. Let everything come together, then plate pasta and Shrimp Scampi on top of that.
(I told you it would be rustic!)