Shrimp Scampi, Kitchen Boss style

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A few days ago we had another snow storm, so I got to stay home and watch all the food shows !!  I didn't know Buddy from Cake Boss had a cooking show. What ??? How do I miss all these things? It must be a new show.  On the episode I got to watch he made shrimp scampi.  YUMMY.  I love shrimp scampi and Buddy's Aunt made it look so good I had to make it.  I scoured the Internet and found the recipe here.  It was as good as it looked.  It was garlicky, buttery and delicious.  If his shrimp is that good, I wonder how good one of his cakes are !! Maybe I should find a recipe and make one ;)

Shrimp Scampi

INGREDIENTS:

1/4 cup olive oil

1/4 cup butter

1 pound peeled and deveined large shrimp, 16-20 count

Salt

Black pepper

4 cloves garlic, minced

1 Tablespoon chopped fresh oregano

2 Tablespoons chopped Italian parsley

1/2 cup Buddy's Breadcrumbs (see recipe below)

1/4 cup grated pecorino (I used Parmesan)

Juice of 3 lemons

1 pound cooked linguine

PREPARATION:

1.Add the oil, butter and garlic to a large saut� pan and heat to medium. When oil is hot and the garlic fragrant, add the shrimp, and a couple pinches of salt and black pepper. After 2-3 minutes add oregano and parsley and saut�. Keep turning the shrimp so both sides cook evenly and the shrimp is pink and cooked through. When shrimp is done, a couple minutes longer, add the breadcrumbs and cheese, turn to coat well. Add the lemon juice, stirring all to combine well. Serve over mounds of cooked pasta 

 

Bread Crumbs

 
 INGREDIENTS:

1 pound loaf rustic Italian bread such as Pugliese (I used regular bread)

1 cup finely grated pecorino cheese  (I used Parmesan)

2 garlic cloves put through a garlic press

2 tablespoons dried Italian herbs

3 tablespoons dried parsley flakes

1/2 tablespoon fine sea salt

PREPARATION:

1.The day before you plan to make breadcrumbs: Slice the bread into � inch slices. Place slices on cake racks to dry overnight.

2.In batches, crumble or tear bread slices into the bowl of a food processor fitted with the steel blade. Pulse the bread multiple times until the crumbs are about the size of a dime.

3.Add the cheese, garlic, herbs and salt and continue to pulse until the breadcrumbs become fine. Store what you are not using in the freezer or in your refrigerator for 3-4 days.