Baked Parmesan Shrimp Scampi Recipe
Capellini, White Wine San Marzano Sauce, Tomato Basil Relish, Pesto Oil
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Ingredients
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Pasta
Shrimp Scampi
Tomato Basil Relish
Pesto Oil
Method
Pasta Preparation
Cook the Capellini
Bring a large pot of salted water to a boil. Add the Capellini pasta and cook according to package instructions until al dente, about 3-4 minutes. Drain and set aside.
Shrimp Scampi Preparation
Sauté the Shrimp
In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute. Add the shrimp and cook until they turn pink, about 2-3 minutes.
Deglaze with Wine
Pour in the white wine and let it simmer for 2 minutes, scraping the bottom of the skillet to release any bits stuck to it.
Add Tomatoes and Season
Stir in the crushed San Marzano tomatoes, salt, and black pepper. Simmer for about 5 minutes until the sauce thickens slightly.
Combine with Pasta
Add the cooked Capellini to the skillet and toss to combine with the shrimp and sauce. Remove from heat and stir in grated Parmesan cheese and chopped parsley.
Tomato Basil Relish Preparation
Mix the Relish
In a bowl, combine the halved cherry tomatoes, chopped basil, olive oil, balsamic vinegar, and salt to taste. Mix gently and set aside to marinate.
Pesto Oil Preparation
Prepare Pesto Oil
In a small bowl, mix the pesto sauce with olive oil until well combined. This will be drizzled over the dish before serving.
Serving
Plate the Dish
To serve, place a generous portion of the shrimp scampi over a plate of Capellini. Top with the tomato basil relish and drizzle with the pesto oil.
