👨🍳 Directions
- Prepare the Scampi: Heat a large skillet over medium-high heat and add butter and olive oil for frying. Once the oil is hot, add the scampi and cook for 2–3 minutes on each side, until they are golden and cooked through. Remove the scampi from the pan and set aside.
- Sauté the Vegetables: In the same pan, add a bit more oil if necessary and sauté the finely chopped onion, garlic, and red bell pepper for 3–4 minutes until softened and fragrant.
- Build the Sauce: Add the peeled and diced tomatoes to the pan, along with the fish stock and tomato paste. Stir well to combine and bring the mixture to a simmer. Let it cook for 5 minutes to allow the flavors to meld.
- Finish the Sauce: Pour in the cream and stir until the sauce becomes rich and velvety. Adjust the seasoning with cayenne pepper, scampi seasoning, salt, and pepper. Let it simmer for another 2–3 minutes to thicken slightly.
- Combine and Heat Through: Add the cooked scampi back into the pan and toss gently to coat in the sauce. Let the scampi warm through in the sauce for 2 minutes.
- Serve: Plate the scampi, drizzle with extra sauce, and garnish with fresh chopped chives or parsley. Serve immediately with pasta, rice, or crusty bread to soak up the delicious sauce!
💡 Tip: Adjust the level of spiciness by adding more cayenne pepper or a dash of hot sauce. For a creamy twist, finish with a spoonful of mascarpone cheese!
