The BeachHouse Restaurant
Chef Will Manson
2 oz Vegetable Oil
8 Large Shrimp
2 tsp Garlic, Crushed
2 tsp Minced Scallions
2 oz White Wine
1/4 Cup Diced Tomatoes
1 oz Marinara Sauce
4 oz Garlic Butter
6-8 oz Cooked Pasta
Basil chopped to taste
Garlic Butter
1 Pound Butter
1 oz Chopped Garlic
1 oz Chopped Shallots
1 tbsp Worcestershire Sauce
1/4 tsp Cayenne Pepper
Method: Heat oil in sauté pan, sear shrimp on both sides. Add garlic, scallions, diced tomato to pan, and toss together. Deglaze with white wine and add taste of marinara. Simmer for 1 minute and reduce mixture. Add cold garlic butter and mix together, forming a buttery tomato sauce. Plate hot pasta and pour entire mixture over pasta.
