SHRIMP and SCAMPI BUCATINI
Vic & Anthony’s Steakhouse Recipe
6 U-12 shrimp, peeled and deveined
2-1/2 ounces clarified butter
2 ounces white wine
1/4 teaspoon kosher salt and pepper mix
1/8 teaspoon crushed red pepper
4 ounces marinara
1/4 teaspoon Romano cheese, grated
1/8 ounce basil, thinly sliced
2 tablespoons garlic, minced
3 tablespoons butter, unsalted
1/4 teaspoons fresh herb mix
6 ounces bucatini pasta
Heat pan with clarified butter. Add the shrimp and cook until shrimp are almost cooked through.
Deglaze pan with white wine and reduce by 1/2. Add garlic and fresh herbs. Add whole butter and stir to thicken sauce. Cook pasta according to package directions. Heat the marinara sauce. To plate, twirl the pasta in the center of the plate and top with the marinara sauce. Arrange the shrimp at 12:00, 2:00, 5:00, 7:00, and 10:00. Top the shrimp with the garlic-butter sauce. Sprinkle the pasta with romano cheese and basil.