Shrimp Toscana

Serves: 2 generous servings

Garlic Parmesan Crumbs

Fresh Garlic, Minced	2 cloves
Fresh Rosemary, Minced	1 tsp.
Fresh Thyme, Minced	1 tsp.
Fresh Basil, Minced	1 tbsp.
Fresh Oregano, Minced	2 tbsp.
Fresh Parsley, Minced	1 tsp.
Parmesan Bread Crumbs (Dry)	2 cups
Grated Parmesan Cheese	1/3 cup
Black Pepper	1/4 tsp.
Salt	1/2 tsp.

Directions

1. Separate two large cloves of garlic from bulb, remove outer skin and mince fine and reserve in medium size mixing bowl.
2. Remove fresh rosemary sprigs, thyme, oregano and basil from stems, mince fine and add to mixing bowl.
3. Wash and remove stems from fresh parsley, mince leaf and add to garlic and fresh herbs.
4. Add remaining ingredients and blend well until fully incorporated.
5. Transfer parmesan crumbs to a plastic container and cover.
6. Remaining crumbs after coating shrimp can be stored and refrigerated.

 

Scampi Toscana

Medium Shrimp, Peeled, Deveined, No Tail	24 ea.
Olive Oil	3 tbsp.
Garlic Parmesan Crumbs	1 cup
Butter (melted)	12 tbsp.
Fresh Shallots, Minced	4 tsp.
Fresh Garlic, Minced	4 tsp.
White Wine	1 cup
Dry Vermouth	2 tbsp.
Lemon Juice, Fresh Squeezed	4 tbsp.
Kosher Salt	to taste
Black Pepper	to taste
Crushed Red Pepper	1/2 tsp.
Fresh Parsley, Chopped	2 tbsp.
Sundried Tomatoes, Julienne	1/2 cup
Light Cream	4 tbsp.
Linguini, Blanched, Al Dente	10 oz. dry
Lemon Zest	1 tsp.
Shaved Parmesan Cheese	2 tbsp.

Directions

1. Place shrimp in large mixing bowl and add 1/2 of olive oil and toss shrimp until fully coated with oil.
2. Place 1 cup of garlic parmesan bread crumbs in medium size baking pan. Transfer shrimp one at a time to the garlic parmesan crumbs and lightly coat each shrimp. Place coated shrimp into a medium size backing pan (add more garlic parmesan bread crumbs as needed).
3. Drizzle coated shrimp with 1/2 of the melted butter and transfer to pre-heated 425 degree oven, bake for approximately 5-6 minutes or until shrimp are firm to touch.
4. Heat sauté pan over medium heat, add remaining oil.
5. Add shallots and garlic sauté for 1 minute, deglaze pan with white wine and dry vermouth and reduce by one third.
6. Add fresh squeezed lemon juice, kosher salt, black pepper, crushed red pepper, fresh parsley and sundried tomatoes.
7. Add remaining butter slowly stirring constantly and finish with light cream once butter is fully melted and incorporated.
8. Add blanched linguini to sauce and toss until fully coated, transfer to warm serving dish.
9. Remove cooked shrimp from oven and place on top of hot pasta.
10. Garnish with fresh lemon zest and shaved parmesan cheese.