Shelly's Recipe

SHRIMP SCAMPI TUSCANO

Category: Pasta - Seafood

2 lb large prawns
1 lb linguini or fettuccini
2 whole cloves crushed garlic
1/2 cup chopped shallots
6 tbsp butter and olive oil
1 1/2 tsp salt
1 tbsp chopped fresh basil and oregano
1/2 cup white wine, Sauterne, Chablis or Chardonnay
1/2 cup heavy cream
3 tbsp flour, for thickening
Grated Parmesan or Romano cheese

Clean and devein prawns. Pat dry and refrigerate. Cook pasta in boiling water until al dente. Combine next 6 ingredients into a skillet and saute. Add prawns and cook quickly until they turn pink and are opaque, do not overcook. Add wine and cream and wait until heated. Add flour to thicken. Ladle scampi over hot drained pasta, generously sprinkle with cheese and serve. Serves 4-6