This recipe is one of a dozen from my father's server days: "Vito's Shrimp Scampi," which isn’t really a scampi but a roasted garlic cream sauce that blushes pink with chopped tomatoes served over linguini—simple enough to wing, and really, really good. —Max McDonough
1 to 2
medium, vine-ripened tomatoes, roughly chopped
Salt and pepper, to taste
finely grated Parmesan, for serving
fresh basil, roughly chopped
In This Recipe
In a large, high-sided skillet, sauté the garlic in a little olive oil until lightly toasted. Deglaze pan with white wine. Add heavy cream and butter, and reduce by half. Off the heat, slowly add the lemon juice.
In a separate pan, heat some more olive oil. Season shrimp with salt and pepper, then sauté until 80% cooked. Add tomatoes and season with a little more salt and pepper. Incorporate shrimp and tomatoes into sauce and toss.
Meanwhile, bring a large pot of water to a boil and season with salt. Cook linguine until al dente, drain, and toss with the sauce. Plate the pasta, making sure there's shrimp on each plate. Garnish with cheese and basil.
My father suggests a light pinot noir or heavy chardonnay to accompany this dish.
Max McDonough grew up on the Jersey Shore. His writing has appeared in T Magazine, Best New Poets, Gulf Coast, The Adroit Journal, and elsewhere. When he's not working, you can find him in the plant section of the Home Depot.