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Shrimp scampi antipasto

pizza oven shrimpShrimp scampi antipasto: Shrimp fished around Ponza have a particularly bright colour and so make a wonderfully colourful addition to the table as a shrimp scampi antipasto.

Wander the fish markets around Ponza or any Mediterranean town and you will find an abundance of fresh fish. These markets are always busy as the Italians prize their fresh foods and what better dish can there be than one as fresh and simple as this shrimp scampi antipasto. Serve with some freshly cut lemon and a mix of dips.

Ingredients: Serves between 4 – 6 as an antipasto
  • 2 teaspoons olive oil
  • 28 large shrimp (about 1.5 lb / 750 grams), deveined
  • 3 medium cloves garlic, crushed
  • 1/3 cup Sauvignon Blanc or similar dry white wine
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup fresh Italian parsley, finely chopped
  • 1 tablespoon fresh lemon juice and zest of 1/2 lemon
 pizza oven shrimp
  1. Heat the oil in a large frying pan over a medium to high heat.
  2. Add the shrimp and saute for 1 minutes.
  3. Add the garlic and continue cooking for 1 minute.
  4. Add the wine, salt and pepper and bring to a boil.
  5. Reduce the heat to medium and cook for just 30 seconds.
  6. Add the parsley, lemon juice and zest and mix well.
  7. Cook for a further minute before serving with some fresh bread.

Published by thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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