We had many wonderful Christmas Eve dinners with Poppa, and this recipe being one of his best, will always be a tradition in our family. The key is to use large fresh broiled shrimp and a pan sauce. This is prepared quickly, for best results do not overcook and have all ingredients on hand.
2 1/2 lbs. of large shrimp, (deveined, cleaned with tails removed)
5 cloves fresh garlic, chopped
3 tablespoons clarified butter (see recipe)
1/2 cup toasted bread crumbs
2 tablespoons olive oil
1 pound of pasta (we use fettucine)
1/3 cup extra virgin olive oil
1 onion ,minced
3/4 cup dry white wine
1/2 cup chicken broth
2 tablespoons fresh lemon juice
3 tablespoons butter
2 tablespoons basil chiffonade
1/4 cup chopped fresh parsley
1. Boil water according to pasta instructions and preheat the broiler.
2. Toss the breadcrumbs with 2 tablespoons of olive oil, set aside.
3. In a large saucepan heat 1/2 cup olive oil add onion and sauté until translucent. Add white wine and reduce by half. Add chicken broth and continue to cook for 4 minutes. Add butter and lemon, on a medium heat.
4. In the meantime add pasta to the boiling water for 7 minutes.
5. While waiting for pasta to boil , toss the shrimp, clarified butter and garlic together and place in a shallow baking pan. Place under broiler for approximately 3 minutes (depending on size of shrimp).
6. In the meantime, add partially boiled pasta to the broth and cook until al dente (approximately 3-4 minutes).
7. While the pasta is finishing in broth, flip the shrimp over and top with bread crumbs. Broil for approximately 3 minutes more. Do not overcook.
8. Transfer pasta to a large serving platter. Top with hot Shrimp Scampi and garnish with fresh basil, parsley and lemon wedges.
Serve with grated cheese if desired.