Tropical Acres Shrimp & Scallops in Pink Scampi Sauce


 
J

Joan

TVWBB Olympian
Tomorrow (4/29) is National Shrimp Scampi Day. So I got out my shrimp recipes and found over 30 for shrimp scampi. Yes, it was very hard to pick one to post here. But you know I had to pick one that called for MUSHROOMS!!!!!! lol

Tropical Acres Shrimp & Scallops in Pink Scampi Sauce

6 TB. butter
4 cloves garlic, chopped
3 large ripe tomatoes, chopped
2 TB. chopped fresh parsley
2 TB. chopped fresh basil
1 lb. scallops
3/4 lb. medium shrimp
1 can black olives, drained and sliced
1 cup sliced mushrooms
1/3 cup dry white wine
Parmesan cheese
salt and pepper to taste
8 oz. dry angel-hair pasta, cooked al dente

In a large skillet over medium heat, melt butter. Add garlic; saute 30 seconds. Add tomatoes, parsley and basil; bring to a simmer and cook 5 minutes. Turn heat to medium high and add scallops and shrimp. Cook, stirring, until scallops are opaque throughout, 3 to 5 minutes. Add olives, mushrooms and wine. Simmer until mushrooms are tender about 2 minutes. Remove from heat and stir in 2 TB. Parmesan cheese. Season with salt and pepper.

Serve immediately over pasta. Pass more cheese, if desired. Makes 4 servings.

Source: Sun Sentinal 1993- Tropical Acres Restaurant-Chef Peter Palumbo-Ft. Lauderdale, Florida
 
Your recipe looks tasty. I like the addition of fresh tomato to make it pink scampi. I'll have to give that a try.

This is my starting point for shrimp scampi. I say starting point as sometimes I'll toss in some extras.

2 tablespoons butter
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
½ cup dry white wine or broth
¾ teaspoon kosher salt, or to taste
⅛ teaspoon crushed red pepper flakes, or to taste
Freshly ground black pepper
1 ¾pounds large or extra-large shrimp, shelled
⅓ cup chopped parsley
Freshly squeezed juice of half a lemon

I usually double the sauce portion above and use 2 pounds of shrimp which ensures plenty of sauce to dip crusty french bread into.

For 2 lbs of shrimp I'll cook a pound of linguini.

Taken from here: https://cooking.nytimes.com/recipes/9101-classic-shrimp-scampi
 
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