I GAMBERI PERFETTI

Fast & fab Scampi

Serves 3-4 as a main course

This delicious recipe was submitted by Kathleen Kielty. You should pay a visit to her site Picacook's Visual Cooking.
We decided that such good ingredients really do deserve the best pasta, so get those pasta machines rolling.
For a spicier touch Kathleen suggests adding a little cajun seasoning.

6-8 Scampi (large shrimp), cleaned & deveined
15g (½oz) clarified butter
30g (1oz) unsalted (sweet) butter
2 cloves fresh garlic, chopped
handful fresh basil leaves, torn
3 tablespoons fresh parsley, chopped
a squeeze of lemon
kosher (non-iodised) salt
freshly ground black pepper
small glass of dry white wine
450g (1lb) fresh spaghetti or linguine

METHOD

Coat the base of a sauté pan with clarified butter (and only use what remains on the bottom), then sauté the scampi/shrimp over medium heat 'till halfway done (about three minutes). Add the freshly chopped garlic (to taste) and when the garlic starts to lightly brown add the basil, parsley, lemon juice, white wine and season to taste with kosher salt and fresh ground pepper. Cook until the wine has reduced by half.

Reduce heat (important) to low add the un-salted (sweet) butter and slowly swirl in the pan until a light butter sauce forms.

Meanwhile, cook the pasta in plenty of boiling salted water until al dente (with freshly made pasta this is a matter of seconds). Drain the noodles well, add to the pan (it might be easier to remove the scampi/shrimp) and toss with the sauce. Serve with the scampi/shrimp on top.

This dish should not be served with cheese.