Saturday, February 12, 2011

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

1/4 cup olive oil

1/4 cup butter

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


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


1.Add the oil, butter and garlic to a large sauté 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 sauté. 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

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


1.The day before you plan to make breadcrumbs: Slice the bread into ½ 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.


  1. I saw that episode and yeah it looked really tasty!

  2. It was really good, if you get the chance you need to make it and let me know what you think !!

  3. Thanks for linking! This does sound good. Shrimp is a big favorite at our house!