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Restaurants›Adriatic Cafe Italian Grill Spring TX›Scampi Al Pomodoro Recipe

Scampi Al Pomodoro Recipe

Name: Adriatic Cafe Italian Grill Spring TXs Scampi Al Pomodoro Recipe
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 1 lb raw large shrimp, peeled and deveined (tails optional); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 2 tbs all-purpose flour (optional, for light dusting); 3 tbs extra-virgin olive oil; 1 tbs unsalted butter; 4 cloves garlic cloves, thinly sliced or finely minced; 1 shallot, finely chopped; 2 cups ripe plum or Roma tomatoes, finely chopped (or canned crushed tomatoes); 1 tsp tomato paste (optional, for deeper tomato flavor); 0.25 cup dry white wine (or low-sodium chicken/vegetable stock); 0.5 cup fresh basil leaves, torn; 0.25 tsp red pepper flakes (optional); 1 tbs fresh lemon juice; 0.5 tsp sugar (optional, to balance acidity); 0.5 tsp kosher salt (for sauce); 0.25 tsp freshly ground black pepper (for sauce); 2 tbs fresh parsley, chopped; 1 tsp extra-virgin olive oil (to finish); 8 oz crusty bread or cooked pasta (linguine, spaghetti) for serving

Inspired by Adriatic Cafe Italian Grill Spring TX

Time30m

Serves3

Sautéed shrimp in a fresh tomato basil sauce with garlic and olive oil.

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Ingredients

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Shrimp

1 lb raw large shrimp, peeled and deveined (tails optional)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

2 tbs all-purpose flour (optional, for light dusting)

Sauce

3 tbs extra-virgin olive oil

1 tbs Unsalted butter

4 cloves garlic cloves, thinly sliced or finely minced

1 shallot, finely chopped

2 cups ripe plum or Roma tomatoes, finely chopped (or canned crushed tomatoes)

1 tsp tomato paste (optional, for deeper tomato flavor)

1/4 cup dry white wine (or low-sodium chicken/vegetable stock)

1/2 cup fresh basil leaves, torn

1/4 tsp red pepper flakes (optional)

1 tbs fresh lemon juice

1/2 tsp sugar (optional, to balance acidity)

1/2 tsp kosher salt (for sauce)

1/4 tsp freshly ground black pepper (for sauce)

Finishing & Serving

2 tbs Fresh parsley, chopped

1 tsp extra-virgin olive oil (to finish)

8 oz crusty bread or cooked pasta (linguine, spaghetti) for serving

Method

Shrimp

Prepare shrimp

Pat shrimp dry with paper towels. Season evenly with 1 tsp kosher salt and 1/2 tsp black pepper. If using flour, lightly toss shrimp with 2 tablespoons flour to create a very thin dusting; shake off excess.

Heat a large skillet over medium-high heat until hot.

Add 1 tablespoon olive oil to the skillet and swirl. Add shrimp in a single layer (work in batches if needed so they don't crowd). Sear shrimp 1 to 1.5 minutes per side until pink and just opaque. Remove shrimp to a plate and set aside; they will finish cooking in the sauce.

Sauce

Reduce heat to medium. In the same skillet, add remaining 2 tablespoons olive oil and 1 tablespoon butter. Add the chopped shallot and sauté 1 to 2 minutes until softened and translucent, stirring so it doesn’t brown.

Add the sliced/minced garlic and red pepper flakes (if using). Cook 30 to 45 seconds until fragrant, stirring constantly to avoid burning.

Pour in 1/4 cup dry white wine (or stock) to deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce by half, about 1 to 2 minutes.

Stir in the 2 cups chopped tomatoes and 1 teaspoon tomato paste (if using). Bring to a gentle simmer and cook 4 to 6 minutes until the tomatoes soften and the sauce slightly thickens.

Season the sauce with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/2 teaspoon sugar (if using). Taste and adjust seasoning as needed.

Stir in 1 tablespoon lemon juice and half of the torn basil (reserve the rest for finishing). Let the sauce simmer another 1 to 2 minutes so flavors meld.

Return the seared shrimp and any accumulated juices to the skillet, stirring to coat them in the sauce. Cook 1 to 2 minutes more until shrimp are fully opaque and cooked through. Do not overcook.

Finishing & Serving

Turn off the heat. Stir in 1 teaspoon olive oil, the remaining torn basil, and chopped parsley. Taste and adjust with additional salt, pepper, or lemon juice if desired.

If serving with pasta: toss hot, drained pasta (about 8 oz cooked) directly into the skillet with the shrimp and sauce until evenly coated. If serving with bread: spoon shrimp and sauce into a shallow bowl and serve with crusty bread to soak up the sauce.

Garnish with additional basil leaves or parsley and serve immediately.