Chef Chris Manning shows us how to make scampi Verde, which he prepares with linguine from Coyote Moon Winery.
It's nice and light, but still a great dish for fall that goes together quickly.
Click on the picture to see how it's done.
Check out the recipe below.
Scampi Verde With Coyote Moon Linguine
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/4 cup diced onion
- 1/4 cup diced celery
- 1 medium banana pepper, seeded and diced
- 2 medium tomatillo tomatoes, diced finely
- 1 pound peeled and deveined shrimp
- 1/4 cup chopped fresh basil
- 1/2 cup chicken broth
- 1 pound cooked Coyote Moon linguine
- Shredded Asiago cheese
Combine the first six ingredients on a four-quart Dutch oven on medium-high heat and cook until onions begin to wilt.
Add the shrimp and basil and cook until shrimp are pink and cooked through.
Add the chicken broth and cooked linguine. Simmer for three to four minutes and serve. Garnish with shredded Asiago cheese.
Sunday, August 30, 2015, Watertown, NY