- 6 cloves garlic
- ½ cup unsalted butter
- 1 lb. bag of penne pasta
- 1 tablespoon olive oil
- 2 large tomatoes, diced
- ½ small white onion, diced
- 2 lbs. fresh shrimp, peeled and de-veined (cleaned), with tail on
- ¼ cup white grape juice
- 1 tablespoon capers
- freshly grated halal Romano cheese, to taste
- fresh flat leaf parsley, roughly chopped
Peel garlic and roughly chop. In a small saucepan, add the butter and chopped garlic. Warm over medium flame for about 10 minutes, or until garlic is softened.
Meanwhile, prepare the pasta by following instructions for cooking time and amount of water listed on packaging. Generously salt the pasta water and allow to cook until done while preparing the rest of the dish. Once pasta is done, allow to cool slightly, then drizzle with olive oil to prevent sticking.
Using a large (12”) skillet, heat olive oil over medium-high flame. Sauté tomatoes until they have softened. Add onions and sauté until translucent.
Add shrimp and allow to cook 3-5 minutes on each side, or until they begin to turn pink. Once the shrimp seem to be drying up a bit, add white grape juice and reduce flame, if necessary. Cook 1-2 minutes.
Add butter/garlic mixture and stir well. Add capers and taste for salt. If more salt is needed, add at this point.
Serve shrimp mixture on top of pasta and sprinkle with Romano cheese, then fresh parsley.
I like to buy fresh, not frozen shrimp, for this recipe, however, as will all fresh fish and seafood, cook them on the day you plan to prepare and eat this dish. The shrimp should not smell “fishy”, but instead like salty air. Their flesh should be firm and not slimy or soft. De vein, but leave the tail intact. If halal Romano cheese is not available, you may use halal parmesan cheese or any other Italian style halal cheese. In most Shrimp Scampi recipes, one of the ingredients is white wine. I like to use a simple, all-natural white grape juice (100% real juice) as a perfectly delicious substitute.