Source: Uno Chicago Bar & Grill
1 ounce olive oil
1 tablespoon chopped garlic
4 ounces cooked shrimp (tail off)
1/4 cup seasoned plum tomatoes*
1 teaspoon fresh basil
1 ounce white wine
5 ounces scampi butter sauce**
12 ounces cooked pasta
* seasoned plum tomatoes: chopped fresh Roma tomatoes, basil, oregano and garlic butter
**scampi butter sauce: seafood stock, butter, lemon, basil, garlic and onion
Heat sauté pan ( medium heat) add olive oil and garlic. Do not brown. Add plum tomatoes, shrimp and basil. Sauté and toss. Add scampi sauce-bring to a simmer. Add well drained pasta. Mix well and enjoy.
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