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!
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
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.
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.
