Scampi Verde

Scampi Verde
A perfect dish for the start of Lent!
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Ingredients
  1. - 1/2 cup diced celery
  2. - 1/2 cup diced green bell pepper
  3. - 1/2 cup diced asparagus tips
  4. - 1/2 cup diced onion (green or white)
  5. - 1 tablespoon olive oil
  6. - 2 tablespoons butter
  7. - 1/2 teaspoon crushed red pepper
  8. - 4 cloves garlic, minced
  9. - Salt & pepper to taste
  10. - 1 pound peeled & deveined shrimp (21-25 count)
  11. - 1/2 cup Coyote Moon's Naked Chardonnay
  12. - 1 cup packed baby spinach
  13. - 1 cup packed arugula
  14. - Juice of half a lemon (or lime)
  15. - 2 pounds cooked pasta
  16. - Grated Parmesan cheese for garnish
Instructions
  1. Sauté celery, bell pepper, asparagus, onion, red pepper, and garlic in butter and oil in four-quart dutch oven on low heat. Season with salt and pepper. Cook until onion begins to wilt and asparagus begins to soften.
  2. Add shrimp and cook until pink on both sides. Add the wine, citrus juice, and greens. Cook until greens are wilted.
  3. Serve over cooked pasta.
Notes
  1. Pair with Naked Chardonnay from Coyote Moon Vineyards.
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