Vitello E Gamberi Recipe
Veal scallopini sautéed in extra-virgin olive oil with garlic, jumbo shrimp, red peppers, and white wine, topped with roasted garlic cream sauce, served with mashed potatoes and vegetable medley.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare Roasted Garlic Cream Sauce
Preheat the oven to 400°F (200°C). Cut the top off the head of garlic, drizzle with olive oil, and wrap in foil. Roast for 30-35 minutes until soft. Squeeze out the roasted garlic and blend with heavy cream until smooth. Season with salt and pepper to taste.
- 2
Cook the Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sliced red bell pepper. Sauté for 5-7 minutes until the peppers are tender. Remove from the skillet and set aside.
- 3
- 4
Cook the Shrimp
In the same skillet, add the jumbo shrimp and cook for about 2-3 minutes until they turn pink. Add the white wine and cook for another 2 minutes until the wine reduces slightly.
- 5
Combine and Serve
Return the veal and sautéed vegetables to the skillet with the shrimp. Toss everything together and heat through. Serve topped with the roasted garlic cream sauce.
