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Venetian Style Scampi

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. Shirley said:

"The word scampi originally comes from the Venetian dialect name for the type of shrimp that are found in the Adriatic sea near Venice. This recipe is adapted from La Cucina Veneziana by Guiseppe Maffioli".


1 lb. FRESH shrimp
2 Tblsp. extra virgin olive oil, butter, or mixed
1 small onion, chopped fine
1 - 2 cloves garlic, slivered
1/2 cup skinned, seeded fresh tomatoes diced, or similar quantity of canned plum tomatoes
Parsley, chopped, for garnish (optional)
Salt and pepper
1/2 cup shrimp bouillon, fish stock or dry white wine
1 lb. spaghetti or linguini


Bring 2 quarts of water to boil. Plunge shrimp in boiling water and cook until they change color. Reserve a cup of the cooking water. Peel and devein shrimp.

Put 6 quarts salted water on to boil to cook the pasta. In a pan large enough to hold the shrimp and the pasta, saute the onion and garlic on medium heat until golden. Add the shrimp, stir; add the tomatoes, stir; Add 1/4 to 1/2 cup of the reserved cooking water, or white wine, or fish broth. Add salt and pepper to taste and simmer for 15 minutes.

While the sauce is simmering, about 10 minutes before it has finished, put the pasta in the boiling pasta water, stirring occasionally to make sure that the pasta is completely covered and does not stick together.

When the pasta is 'al dente' take out a strand with a fork and bite it, it should be resistant but not crunchy - drain. Do not rinse. Add the pasta to sauce in pan, and stir well, coating the pasta.

Put into a warmed serving bowl and garnish with parsley and Parmesan cheese.

Serves 4

Shirley Cline