4 (6-ounce) Florida snapper fillets
1/2 pound medium Florida shrimp, peeled and deveined
4 cloves garlic, minced
3 shallots, minced
1 tablespoon capers
1 tablespoon pimentos, diced
1/2 cup white wine
1/2 cup bottled clam juice
1/2 teaspoon coarse ground black pepper
1/2 cup fresh parsley, minced
12 ounces vermicelli or angel hair pasta, cooked
3 tablespoons olive oil
3 tablespoons butter Sea salt, to taste
Heat the oil and butter in a large sauté pan. Add garlic and shallots and sauté for 2 minutes over low heat, stirring often. Raise heat to medium, add capers, pimentos, wine, clam juice and pepper; simmer for 2 minutes. Add fillets and simmer over medium-low heat for about 5 minutes. Add shrimp, spreading them evenly over the skillet; simmer for 3 minutes until fillets and shrimp are cooked through. Stir in parsley; add salt to taste. Place fillets and shrimp on pasta on individual plates. Spoon scampi sauce over all and serve.
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