Image courtesy of the Food Network
Everywhere it seems lately, I am seeing the baked shrimp scamp recipe from Ina Garten's latest book, Back to Basics. I even saw it in last month's issue of Real Simple magazine (without credit given to Ina), and most recently in Sandi's A New York Foodie blog. If you are looking for more great cooking, plus beautiful food photography, be sure to pay Sandi a visit.
I decided that I needed to make this dish, because, not only did I not want to be left out, but I love shrimp and this looked really, really good. When I was looking at the recipe, I decided to add some pasta to the mix, but not in the traditional way. I had a box of DaVinci ravioletti (teeny, tiny cheese ravioli), and thought they would make a fine bed for the scampi. I only used one pound of shrimp, but left the topping the same (enough for 2 lbs.), figuring that the excess could serve as the sauce for the pasta. Oh my gosh, was this ever good- I will do this one again, pasta and all!!
Now, to admit to my scatter brainness- the picture above is from the Food Network site...when I went to upload my beautiful pictures for this post, I found that I had somehow taken them on the video setting (big sigh here). Not being very techno savvy, I have been unable to figure out how to get screen shots of the pics (I originally wanted to do this post on Monday), hence the borrowed photo. Just imagine parting that crispy topping the reveal, first the shrimp, then the little pasta pillows bathed in the buttery, lemony goodness...that is what we had, umm, umm, umm!!
