Once served at the Lake Buena Vista Club at the Lake Buena Vista Communities, this scampi is different from the norm as it has a cream sauce base. Serves 4.
Cream Sauce
3 tablespoons butter
3 tablespoons flour
1 teaspoon salt
Pepper to taste
1 1/2 cups milk or half & half
Heat butter in a small saucepan, Stir in flour; cook and stir for 2 minutes. Add seasonings and milk or half and half. Cook until mixture comes to a boil and is thickened. Makes 1 1/2 cups. Cover and set aside.
3 tablespoons butter
1 tablespoon finely chopped shallots
2 garlic gloves, finely chopped
28-30 shrimp, peeled, deveined, tails off
1/3 cup dry white wine
1/16 teaspoon dried oregano
salt and pepper to taste
1/2 teaspoon chopped chives
6 ounces spinach noodles
Heat butter and sauté shallots and garlic or a few seconds. Add shrimp and sauté until they turn pink, 3-5 minutes. Remove shrimp and set aside. Add wine and seasonings to skillet. Cook until wine is reduced to 1/3. Then add cream sauce and blend well. Return shrimp to sauce and heat.
Cook noodles according to package directions. Drain. Place noodles on plates and top with Shrimp Scampi.
