16 large shrimp (size 16-20), 1 Tbsp. butter, 1/2 cup diced roma tomatoes, 3 oz. heavy cream, 1 garlic clove, crushed and chopped, 1 pinch chili flakes, 1 Tbsp. Worcestershire sauce, dash of Tabasco, salt and black pepper to taste.
This Shrimp Scampi Recipe is for four appetizer servings; Heat the butter in a large skillet and saute the garlic, peeled and cleaned shrimp, diced tomatoes and chili flakes until the shrimp turns pink. Deglaze with the white wine and **** until the wine evaporates. Add the cream, Worcestershire sauce and hot sauce, and **** until the sauce is reduced and thick. Season to taste with salt and pepper and serve the shrimp scampi in four appetizer plates.