This week on Celebrity Test Kitchen I tested Tia Mowry's Shrimp Scampi with Cherry Tomatoes. I was excited to test this one because I really liked the last dish I tried of hers. I personally love shrimp scampi and so does my hubby. So I thought that this dish could double as a wonderful meal for us since my broadcast of CTK fell on our anniversary.
Here is the recipe:
- 3 1/2 tablespoons kosher salt
- 1 pound bucatini, spaghetti orfettuccine
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 2 shallots, minced
- 1 pound cherry tomatoes, sliced
- 1 tablespoon paprika
- 1 teaspoon chile flakes
- 1 cup white wine
- 1 cup heavy cream
- 1 pound large shrimp, peeled and deveined
- 1/4 cup chopped fresh chives
- 3 tablespoons fresh parsley leaves, chopped
Fill a high-sided skillet set over high heat with water. Add 3 tablespoons of the salt and bring to a boil. Add the pasta, and gently stir using tongs to make sure the pasta doesn't stick to itself. Cook the pasta for 12 to 14 minutes, and then drain.
In a large skillet set over medium heat, add the oil. When hot, add the garlic, shallots, tomatoes and the remaining 1/2 tablespoon salt. Saute until the onions are translucent, 2 to 3 minutes. Stir in the paprika and chile flakes, and saute for 1 to 2 minutes. Pour in the wine, scraping up any bits on the bottom of the pan. Bring to a simmer. Add the cream and return to a simmer for 1 minute. Add the shrimp and cover with the sauce. Cook, stirring to make sure the shrimp cooks through, 3 to 5 minutes. Add the chives and parsley, and toss to mix. Serve the shrimp and sauce over the pasta.
Here is a pic of my final dish. I think it came out beautiful.
Whenever I've made shrimp scampi in the past, I have never added cherry tomatoes so this was a first for me. It was surprisingly a nice touch to the dish. I gave this dish a 7 out of 10 and here's why...
First of all I would have started with butter instead of olive oil. Butter has lots of flavor which cannot be replaced by oil. The cup of wine was too overwhelming in this dish. I personally would have cut that down to half a cup and added a half a cup of chicken broth. Traditionally scampi has a bold garlic flavor so I would add a bit more, although the garlic could have just been masked by the wine. Lastly, I would have added some lemon to heighten the flavors. Overall this is a great start but it needed some slight changes. Of course like most pastas, this would pair great with a salad and some garlic bread.
My final thought is that I think I will stick with my own recipe for shrimp scampi. :)