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    Source of Recipe


    List of Ingredients

    2 lbs. large prawns
    • 1 lb. linguini or fettuccini
    • 2 whole cloves crushed garlic
    • 1/2 cup chopped shallots
    • 6 Tbl. butter
    • 6 Tbl. virgin olive oil
    • 1/2 cup white wine [Sauterne, Chablis, or Chardonnay]
    • 1 1/2 tsp. salt
    • 1/2 tsp. white pepper
    • 1/2 cup heavy cream
    • 3 Tbl. flour [Wondra®] for thickening
    • 1 Tbl. chopped fresh basil
    • 1 Tbl. chopped fresh oregano
    • Grated Parmesan or Romano cheese


    Clean and de-vein prawns. Pat dry and refrigerate.

    • Cook pasta in boiling water until al-dente. This will take 10-12 minutes for dry pasta, and 3 minutes for fresh. Combine all ingredients [except pasta, prawns, wine cream and flour] into a deep skillet and saute. Add prawns and cook quickly until they turn pink and are opaque [Be careful not to overcook]. Add wine and cream and wait until heated. Add the Wondra® to thicken. Ladle Scampi over hot drained pasta, generously sprinkle with cheese and serve.




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