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Shrimp Scampi -- Cheesecake Factory

By

food.com

February 10, 2013

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Rate this recipe 4.1/5 (32 Votes)

Ingredients

  • 2 lbs. shrimp 1 lb. angel hair pasta 2 tomatoes, diced 6
  • 8 whole garlic cloves 1 shallot, diced 1 pint heavy cream 1 c. dry white wine olive oil 5
  • 7 fresh basil leaves 2 T. Parmesan cheese, finely grated parsley For Shrimp: Milk 4 T. Parmesan cheese, finely grated 1 c. all
  • purpose flour 1/2 t. salt 1 t. fresh ground black pepper 1/2 t. cayenne pepper

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

Directions

Soak shrimp in milk for 15 minutes. Heat 2 Tbs. olive oil in large sauce pan over medium high heat. Combine flour, parmesan, salt, pepper and cayenne in medium bowl. Dredge the shrimp in this mixture, making sure they are well coated. Fry shrimp along with whole garlic in oil until shrimp are golden brown, about 2 minutes per side. Add more oil as necessary. Remove cooked shrimp and set aside. Leave garlic in pan being careful to stir frequently to avoid burning. When all the shrimp are cooked, add wine to the garlic in the pan and bring to a boil. Turn heat to low and let wine reduce by 1/2 about 15 minutes. Add cream and bring back to a boil, turn heat to low simmer another 10 minutes. Add basil, shallot, tomato & cheese. Stir & cook for a minute or so to slightly soften tomatoes and melt the cheese. Add shrimp & remove from heat. Sauce will thicken upon standing. Serve sauce over pasta and place shrimp on top.

Soak shrimp in milk for 15 minutes. Heat 2 Tbs. olive oil in large sauce pan over medium high heat. Combine flour, parmesan, salt, pepper and cayenne in medium bowl. Dredge the shrimp in this mixture, making sure they are well coated. Fry shrimp along with whole garlic in oil until shrimp are golden brown, about 2 minutes per side. Add more oil as necessary. Remove cooked shrimp and set aside. Leave garlic in pan being careful to stir frequently to avoid burning. When all the shrimp are cooked, add wine to the garlic in the pan and bring to a boil. Turn heat to low and let wine reduce by 1/2 about 15 minutes. Add cream and bring back to a boil, turn heat to low simmer another 10 minutes. Add basil, shallot, tomato & cheese. Stir & cook for a minute or so to slightly soften tomatoes and melt the cheese. Add shrimp & remove from heat. Sauce will thicken upon standing. Serve sauce over pasta and place shrimp on top.

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