It's Lenten season, so many people turn to fish and seafood.
Chef Chris Manning doesn't disappoint on the first Friday of Lent. He prepares Scampi Verde, which he says is a versatile dish that can be served as an entrée, an appetizer, or part of a brunch. He serves it with cheese tortellini, but says it's good with any pasta.
- 1/2 cup diced celery
- 1/2 cup diced green bell pepper
- 1/2 cup diced asparagus tips
- 1/2 cup diced onion (green or white)
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 teaspoon crushed red pepper
- 4 cloves garlic, minced
- Salt & pepper to taste
- 1 pound peeled & deveined shrimp (21-25 count)
- 1/2 cup Coyote Moon's Naked Chardonnay
- 1 cup packed baby spinach
- 1 cup packed arugula
- Juice of half a lemon (or lime)
- 2 pounds cooked pasta
- Grated Parmesan cheese for garnish
Sauté celery, bell pepper, asparagus, onion, red pepper, and garlic in butter and oil in four-quart dutch oven on low heat. Season with salt and pepper. Cook until onion begins to wilt and asparagus begins to soften.
Add shrimp and cook until pink on both sides. Add the wine, citrus juice, and greens. Cook until greens are wilted.
Serve over cooked pasta. Pair with Naked Chardonnay from Coyote Moon Vineyards.