2 lbs. large prawns
1 lb. linguini or fettuccini
2 whole cloves crushed garlic
1/2 cup chopped shallots
6 Tbl. butter
6 Tbl. virgin olive oil
1/2 cup white wine [Sauterne, Chablis, or Chardonnay]
1 1/2 tsp. salt
1/2 tsp. white pepper
1/2 cup heavy cream
3 Tbl. flour [Wondraฎ] for thickening
1 Tbl. chopped fresh basil
1 Tbl. chopped fresh oregano
Grated Parmesan or Romano cheese
Clean and de-vein prawns. Pat dry and refrigerate.
Cook pasta in boiling water until al-dente. This will take 10-12 minutes for dry pasta, and 3 minutes
for fresh. Combine all ingredients [except pasta, prawns, wine cream and flour] into a deep skillet and
saute. Add prawns and cook quickly until they turn pink and are opaque [Be careful not to overcook].
Add wine and cream and wait until heated. Add the Wondraฎ to thicken. Ladle Scampi over hot
drained pasta, generously sprinkle with cheese and serve.