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Chef Isley’s Shrimp Scampi

2020-01-04T11:39:37-06:00 January 4th, 2020|Recipes, The Club|

One of Chef Isley’s favorite ways to make shrimp scampi is to incorporate a variety of vegetables and serve over a puff pastry so that not one drop of his delicious lemon garlic butter sauce goes to waste. To experience more delicious creations, visit us at Vue on 30a!

 

Shrimp, peeled and deveined

1 Spaghetti Squash

Grape Tomatoes

Zucchini, spiralized or cut into thin strips

Carrots, spiralized or cut into thin strips

½ cup White Wine

1 Tbsp. Butter

1 tsp. Garlic

1 oz. Lemon Juice

Salt & Pepper

Parsley

Puff Pastry

 

Season shrimp with salt and pepper. Heat a large pan with olive oil. Add shrimp and sauté for about 45 seconds on each side. Add in tomatoes. Then add spaghetti squash, zucchini and carrots. Pour in white wine. Add butter, garlic and lemon juice to create sauce. Toss to coat. Add salt and pepper to taste. Garnish with parsley and serve over puff pastry or bread.

About the Author:

Isley Whyte
Isley Whyte is the executive chef at Vue on 30a. Originally from Jamaica, Whyte is a more than ten year veteran to the culinary industry who brings to the table an array of cooking techniques with different spices and flavors passed down to him from family in addition to his culinary training in the United States.