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Recipe for :

Scampi alla Buonavia

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. (You can contact Shirley by emailing her - click here). Shirley said:

"In this dish, speed and high heat are essential. Make sure the pan is wide enough to hold all of the shrimp pieces in a single layer and that it is good and hot before adding them".


3 Tblsp. extra virgin oolive oil
3 garlic cloves, chopped fine
1 lb. extra large (about 25 to the pound) shrimp, completely shelled, deveined and cut crosswise into 3 pieces
1/2 cup dry white wine
4 Tblsp. unsalted butter, cut into 4 pieces
1 Tblsp. chopped fresh chives
1 Tblsp. chopped Italian parsley
1 Tblsp. chopped Italian parsley
1 Tblsp. lemon juice
1/2 tsp. crushed red pepper flakes
6 slices Italian bread (about 1/4 " thick and 1 1/2" wide), toasted and kept warm

  • In a large skillet, heat the oil over medium high heat.
  • Add the garlic and cook, shaking the pan, until light golden, about 2 minutes.
  • Raise the heat to high and add the shrimp and toss to sear all sides.
  • Add the wine, bring to a boil and boil until reduced by half.
  • Add the butter, parsley, chives, lemon juice and crushed red pepper flakes.
  • Bring to a boil and cook until he shrimp is barely opaque in the center and the sauce is lightly reduced and creamy, about one minute.
  • Spoon on top of hot toast, drizzling some of the sauce on the plate around the shrimp.

If you want to use this as a main course, double the ingredients - use two skillets or in the same skillet in two batches.

Serves 6

Shirley Cline