Velvety Shrimp Scampi Cream

*Note: I always serve this with gnocchi (you can find my recipe on this site entitled “Homemade Gnocchi”) with a tablespoon of black caviar on top. The caviar, obviously, is optional – but if you have access to it, it is delicious.

1. In a pan, heat the oil and garlic and add the scampi pulp. Heat through for a minute or two to absorb the flavour of the garlic.

2. Add the wine to the pan and let evaporate. Pour in the tomato puree, cream, and remaining scampi. Season with salt. Cook for 10 minutes on low heat.

3. Serve with gnocchi, pasta or risotto with three whole scampi per serving (four servings).

4. Enjoy!!