Shrimp Scampi with Lobster Cream Sauce

By David Berent • BlueFin's Bistro

Deciding what to have for dinner tonight? Wake Forest’s own Blue Fin’s Bistro, located at 3652 Rogers Road, has made that decision easy for you. 

Who can ask for anything better than enjoying a delicious seafood dish, along with a good Italian Merlot, on a warm, summer night?

INGREDIENTS
24 large shrimp, deveined
2 tbsp butter
1 tsp crushed garlic
Cajun seasoning and basil to taste
1/4 cup shallots minced
2 tbsp butter
1 tbsp tomato paste
1 tbsp lobster base
1/2 cup sherry
1 pint cream (light for thinner sauce, 
heavy for thick)
4 servings linguine, cooked al dente

PREPARATION/COOKING
Sauté garlic in butter over medium heat then add basil.

Cook shrimp on both sides in garlic butter and basil. Set shrimp aside.

In large sauce pot, sauté shallots in butter until translucent. Add tomato paste, lobster base, and sherry. Simmer untill reduced (about 2 minutes). Add

light or heavy cream and bring back to a simmer and stir the sauce.

After sauce is done, portion out linguine and top with sauce.

Add shrimp on top and garnish with parmesan cheese and parsley.