Photo courtesy of the Florida Department of Agriculture and Consumer Services
Ingredients
| Amount | Ingredient |
|---|---|
| 3 | tablespoons olive oil |
| 3 | tablespoons butter |
| 4 | cloves Florida garlic, minced |
| 3 | Florida shallots, minced |
| 1 | tablespoon capers |
| 1 | tablespoon pimento, diced |
| 1/2 | cup white wine |
| 1/2 | cup bottled clam juice |
| 1/2 | teaspoon coarse ground black pepper |
| 4 | 6-ounce Florida snapper fillets |
| 1/2 | pound medium Florida shrimp, peeled and deveined |
| 1/2 | cup fresh Florida parsley, minced |
| sea salt to taste | |
| 12 | ounces vermicelli or angel hair pasta, cooked |
Preparation
Heat the oil and butter in a large sauté pan. Add garlic and shallots and sauté for 2 minutes over low heat, stirring often. Raise heat to medium, add capers, pimento, wine, clam juice and pepper; simmer for 2 minutes. Add filets and simmer over med-low heat for about 5 minutes. Add shrimp, spreading them evenly over the skillet; simmer for 3 minutes until filets and shrimp are cooked through. Stir in parsley; add salt to taste. Place fillets and shrimp on pasta on individual plates. Spoon scampi sauce over all and serve.
Yield
6 servings
Nutritional Value Per Serving
Calories 502, Calories From Fat 139, Total Fat 16g, Saturated Fat 5g, Trans Fatty Acid 0, Cholesterol 115mg, Total Carbohydrates 47g, Protein 40g, Omega 3 Fatty Acid 0.00g
