Here's a recipe for Chef de Cuisine Anthony Gray of Le Bernardin's take on the classic shrimp scampi that can be made with a Made In Saute Pan (or Saucier) and Stock Pot!
Shrimp “Scampi”
Ingredients
8 garlic cloves, minced
3 shallots, minced
1/2 head parsley, finely chopped
1/2 beefsteak tomato, small dice
1 cup white wine
1 tbsp creme fraiche
Saffron, small pinch
Olive oil
Butter
Crushed red pepper flakes, to taste
Salt & pepper, to taste
Sauce:
Place 4 cloves of garlic and 2 shallots in a Made In Saute Pan or Saucier on medium-low heat with just enough oil to cover the bottom of the pan; cook until translucent. Add tomato and a small pinch of saffron, cook for 2 minutes with higher heat. Add white wine and reduce by half. Add remaining garlic cloves & shallots, then mix in butter and parsley until fully incorporated. Whisk in small amounts of butter at a time to emulsify the sauce. Finish with crushed red pepper and creme fraiche. Adjust flavor as desired.
Shrimp:
Prepare any size shrimp by peeling and removing veins from top to bottom. Season with salt & pepper on a plate.
Finally, add cooked pasta (cooked in a Made In Stock Pot) and prepped shrimp and stir into sauce. Cook together for 2 minutes. Complete with lemon juice and hot pepper.
