Bertolli

Orange County Seafood Recipe List

The Clubhouse

3333 Bristol Street, Suite 2802, Costa Mesa, CA 92626

Shrimp Scampi Diablo

Yields: 1 serving

Ingredients

8 shrimp 16/20, peeled and deveined
1 oz seasoned flour
1 oz olive oil blend
3 oz angel hair pasta, dry
# 40 scoop roasted garlic and herb butter
1 lemon wedge, cut 1/6th
1/4 t salt and pepper seasoning
2 oz white wine
1/2 oz clam juice
1 oz heavy cream
1/8 t salt and pepper seasoning
1 oz tomatoes, diced 1/4 “
# 20 scoop creole butter
1/8 t crushed chili flakes
1 parsley sprig
2 lemon wedge, 16th cut
1/8 t paprika
1/8 t gumbo file

METHOD

  • Place the angel hair pasta in boiling salted water and cook, stirring occasionally until al dente; drain.
  • Heat butter in a sauté pan over medium heat. Add pasta, lemon juice and seasoning; toss until combined.
  • Meanwhile dredge the shrimp in the seasoned flour and shake off excess flour.
  • Heat olive oil in a clean sauté pan and heat to a sizzle.
  • Place shrimp with the tails up into the sauté pan and cook until they begin to turn opaque around the edges. Turn on both sides and continue the cooking process.
  • Add the remaining ingredients except parsley, lemon wedges, paprika and gumbo file in the order that they appear. Heat until the butter and liquid combine and reduce to and Alfredo like consistency. Approx. 1 minute.
  • Using tongs nest pasta in the center of the pasta bowl. Arrange the shrimp around the pasta with the tails pointing towards the center. The pour the sauce over the shrimp.
  • Place the parsley in the center of the pasta.
  • Place the lemon wedges in a “V” shape at 12 o’clock.
  • Sprinkle the rim with the paprika and gumbo file.

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