Scampi Ala Doloresa
photo by Karen Elizabeth
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
2-3
ingredients
- 1 lb raw shrimp, peeled and deveined (26-30 count)
- 1⁄2 cup marsala
- 4 tablespoons olive oil
- 1 tablespoon minced garlic
- 1⁄2 lb penne (Ziti or Rigatoni OK)
- 20 pieces sun-dried tomatoes
- 1 large fresh tomato, cut into wedges
- 2 tablespoons butter
- 1 tablespoon minced garlic
- 1 cup chicken bouillon (or 2 cubes crushed in 1 cup water)
- 1⁄2 teaspoon crushed red pepper flakes
- parmesan cheese, for topping
directions
- Marinate shrimp in Marsala, oil and garlic for 15-20 minutes.
- Boil water for pasta and cook slightly under desired tenderness.
- Meanwhile, melt the butter in a skillet and sauté the garlic for one minute.
- Add the sun dried tomatoes, cut up fresh tomato and bouillon.
- Remove the shrimp from the marinade and set aside.
- Add marinade only to skillet, mixing in gently, cooking it down for 5 minutes.
- Add shrimp, cooking gently for 3 minutes till they curl. Don’t overcook or they will be tough and rubbery.
- 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.
- Serve in bowls, with fresh grated parmesan cheese on top.
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Reviews
-
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.
RECIPE SUBMITTED BY
<p>I have been a gourmet cook for over 40 years. In the mid 70's I owned and operated my own gourmet bistro in Connecticut called Le Petit Gourmet and also provided a catering service for upscale clientele. <br /> <br /> I always had an entrepreneurial soul and was a front runner in developing frozen gourmet dinners. Because of a divorce, I didn't follow through which probably would have made me a very rich lady today. <br /> <br />In 1994, I founded the South Coast Gourmet Club in Florida, The South Shore Gourmet Club in Massachusetts and also the Chef Buddies Club.</p>
<p>In 2012, I was chosen as one of the 100 amateur chefs out of the 50,000 who competed nationwide, to appear on Season 3 of Master Chef on ABC. I didn't make it through but it was an unforgettable experience. </p>