This Chef Pasquale inspired authentic Shrimp Oreganata recipe whips up in under 30 minutes and when paired with a crisp, fresh, chilled Sauvignon Blanc white wine we enjoy a healthy mid-week feast that shines bright 😃
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all right we’re back in the kitchen today we’re doing shrimp oreganata Alla Chef Pasqual all right we start by butterflying a pound and a half of jumbo shrimp and into a baking dish all right we’ve got olive oil garlic butter frying up in a pan all right we’re going to add some breadcrumbs to that okay a little more butter fresh parsley Chopped all right then some dried oregano remember this is oreganata shad of white wine I’m going to mix that up really good let it cook for about 5 more minutes crumb and garlic mix we made in the pan goes right on top of the shrimp we finish in the oven 12 minutes 400° we got a crisp fresh chilled Savon Blanc tonight creates a delicious contrast with the shrimp lemon squeeze huh profeto
4 Comments
The silver spoon on the Hex Pan😵
It’s so important not to overcook the shrimp- you want them tender and juicy- not tough & rubbery
The Oreganata style is like a Shrimp Scampi’lite’- less garlic, less butter, softer. You can do it with clams, with lobster, even on the BBQ but wrapped in foil.
Oh, if only I weren’t allergic to shrimp! I will feast with the eyes, great recipe!
Oooooo I bet you have a ton of good scallop recipes!