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Recipe: Shrimp "Scampi" from Chef Anthony Gray of Le Bernardin

Team Made In|Apr 05, 2020

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



) and

Stock Pot


Shrimp “Scampi”


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


Crushed red pepper flakes, to taste

Salt & pepper, to taste


Place 4 cloves of garlic and 2 shallots in a Made In 

Saute Pan



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.

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