Scampi Ala Doloresa

READY IN: 30mins
Recipe by Dedee Royale

I created this dish just by experimenting with different flavors and ingredients that I happened to have on hand. It came out so delicious that my husband insisted it was the best thing he ever tasted and I should name it after myself. So here it is!

Top Review by JackieOhNo!

Wow - this was really delicious. I think the use of Marsala here is genius, and really shakes things up. I like the idea of marinating the shrimp, as well. I varied slightly from the recipe, but the basic flavor profile remained intact. The large fresh tomato I was going to use wasn't to my liking, so I substituted some halved grape tomatoes. I was still fearful that the "sauce" wouldn't be substantial enough, so I then added a 14.5 oz. can of fire-roasted diced tomatoes. I ended up using a full pound of penne and this worked out perfectly. I will definitely be making this again. Made for Spring PAC 2012.

Ingredients Nutrition

Directions

  1. Marinate shrimp in Marsala, oil and garlic for 15-20 minutes.
  2. Boil water for pasta and cook slightly under desired tenderness.
  3. Meanwhile, melt the butter in a skillet and sauté the garlic for one minute.
  4. Add the sun dried tomatoes, cut up fresh tomato and bouillon.
  5. Remove the shrimp from the marinade and set aside.
  6. Add marinade only to skillet, mixing in gently, cooking it down for 5 minutes.
  7. Add shrimp, cooking gently for 3 minutes till they curl. Don’t overcook or they will be tough and rubbery.
  8. Drain pasta and return to the pot. Add the shrimp mixture and cook over medium heat for 3-4 minutes, stirring constantly, coating the pasta well.
  9. Serve in bowls, with fresh grated parmesan cheese on top.

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