[Skip to Content]Privacy Policy

Chef Richard Rayment and our culinary team are pleased to share a favorite Action Kitchen recipe.  Bon appetit!

Grilled Shrimp Scampi                                                                        
Serves: 5

15 16/20 Shrimp
1 T Olive Oil
1/4 Cup Garlic, thin-sliced.
1 Pint Baby Tomatoes, cut in ½
1/4 Cup White Wine
Juice of 1 lemon
1 Bunch Parsley, Chiffonade 
Salt and Pepper to taste
1 oz Butter
1 # Angel Hair Pasta
2 oz Breadcrumbs

Toss Shrimp with olive oil, salt, pepper, and grill both sides. Sautee garlic and tomatoes. Deglaze pan with white wine and season with salt and pepper. Add lemon juice, half the parsley, and toss in grilled shrimp. Meanwhile, cook pasta in salted boiling water, drain, and toss with shrimp. Garnish with toasted breadcrumbs and remaining parsley.