Flavorful Shrimp Scampi Fusion” With A Dominican Twist!

“Alright, Friends this isn’t your average Shrimp Scampi Pasta – this one’s got that Dominican Sazon.
A fusion of classic Italian flavor with bold Caribbean vibes. Garlic, butter, lime and a little Dominican Magic. Perfect with fries or nice crispy Tostones.

Don’t forget to hit that like button, share it with your hungry friends and subscribe for more sazon on your screen every week! Trust me – you don’t wanna miss what’s cooking next!

Hey everyone, welcome back to my channel, Tasty Meal by Stacy. Today we’re going to be making shrimp scampy with fetuccini pasta. Here we go. We have two lbs of shrimp, extra large, one pound of fetuccini. We have 2 oz of lime juice, half of a stick of butter, unsalted. We have lemon pepper to marinate the shrimp, garlic powder, and that is all that I’m going to put on the shrimp before I cook them. Now, for the sauce, the scampy sauce, I have tomato. We have cherry and plume tomato. I also have um cilantro. I have about six cloves of garlic. I have a chicken cube. The key of this sauce is the lime juice and wine. As you know, it have to be dry wine. Okay. So, we have choices. We have charardon. We can use pinogrio or we can we can use h seon blank. I’m using seon blank. I just somehow like this one better than the other ones because of the um kind of like the fruity flavor is not so strong. So, it’s less fruity for me and that’s why I like this one. I recommend you to use whatever one you t it tastes better for you. Uh but that is my choice and I tell you the sauce come out very good. I also going to be using at least um two tablespoon of olive oil later on. So, let’s go ahead and cook together. The cherry tomatoes I just going to cut in half, but only the bigger one, not the small one. The small one I just going to put it the way they are in the pan. And then we’re going to smash them. And that should do it. We don’t want to make them too small because we don’t want them to disappear in the sauce. We want to see the tomato. That’s what is beautiful about the scampy shrimp. The water for the pasta is boiling. We’re going to be putting about um a teaspoon of salt. We’re going to go ahead and start putting the pasta in. Oh, it’s beautiful. It’s going in so fast. That’s a good sign, guys. Now that the pasta is all the way in the water, we’re going to put a little oil. And that is going to help the pasta separate and not get stuck to each other. Just loosen it up. That’s what the oil or butter does. So just put a little like a spoon, a tablespoon or a teaspoon and just move it around while when you put the oil. And that is the little trick is um it’s a good trick. Try it. We are going to go ahead and marinate the shrimp. Super simple. Also, we’re just going to put a little garlic powder. Very uh generous. Don’t be shy. We have the lemon pepper. I’m putting about uh a little more than a teaspoon. Let’s just move it around to get that flavor on all of them. Okay. Just like that. Okay, my dear friends, while the pasta is cooking, we’re going to go ahead and start cooking the shrimp. The pasta is almost done. I think about two more minutes. And uh yeah, then we take it off the uh the burner and let it sit for a few minutes. Okay, guys. Uh, I just put um about 2 oz of uh olive oil. And now I’m putting the half a stick of butter. I have the heat on low. We don’t want this to um cook too fast. I’m going to bring the heat to medium. I’m going to go ahead put that garlic. Yes, that looks good. Oh, and it smells so good. I’m going to put a little lemon pepper. Just half a teaspoon. Not too much. Okay, my dear. So, it’s time to We are ready to put the shrimp. Let’s make sure we spread them around. There you go. Let’s bring the heat up a little. I got it on medium high. Just give it a few minutes. We’re just going to give them one more minute and then we take them out and we’re going to use the beautiful sauce and that flavor of the shrimp with the garlic to make that sauce. As you can see, I’m just picking the shrimp. I’m going to leave the sauce. And um that’s what we’re going to be making the beautiful sauce that we’re going to be making now. this scampy sauce. We’re going to start by putting the tomatoes. Okay, we are going to let this tomato cook for about 3 minutes. Look at that creamy sauce, guys. Ah, it’s beautiful. We’re going to go ahead and proceed to put the lime juice. That is just beautiful. I mean, shrimp scampy is definitely my favorite way to eat pasta. It’s been 2 minutes since I put the um lime juice. So, I’m going to go ahead and put the wine. Oh, that is looking beautiful. And the smell is just awesome. It’s been 3 minutes. So, now we are just going to go ahead and uh kind of break the cherry tomatoes. You don’t have to. You can just leave them like that and they look awesome and they will be nice and soft inside. Uh they actually look pretty. I just like the taste in this the of the tomato and I kind of like to see them on the dish. So, I’m going to leave a few but you can see I smashed most of them. We’re going to go ahead and proceed to put the chicken cube. Guys, this is uh my Dominican touch on this dish is smells normally.
Yes, this sounds good.
Salt and pepper. But to me, there’s not enough flavor to this dish or any dish. So, we always have to be creative. So, let’s make sure that this breaks and kind of dissolve. You guys can see that the sauce is thickening by itself. It’s beautiful. That mean that the wine is evaporating. I mean, you can smell it. It’s beautiful. The smell of the wine and the lime together. And that’s beautiful. At this point, we’re going to go ahead and um put some cilantro so it will cook a little and the flavor will come up and make the dish more Latin and much better. It’s optional, guys. You normally don’t going to get you shrimp scampy when you go out there and order with cilantro or with chicken cube. But let me tell you, if you try it this way, you’re going to love it. Let’s give it a minute for the cilantro to cook and penetrate in the beautiful sauce. And then we’ll put the shrimp. It’s been a minute since we put the cilantro. Now, let’s go and let’s go ahead and put the shrimp back. Oh, guys, that looks awesome. I don’t think no Italian restaurant. No Olive Garden, no caraba can compete with this recipe. I I’m telling you, try it. You guys going to love it. And you are going to be making this dish every weekend. Let’s just wait for the shrimp to get that beautiful taste of the wine, the lime, and the cilantro for 1 minute. No more than that. We don’t want to overcook it. And then we’re going to pour the pasta. Yes. Wow, this dish is beautiful. Look at the color of this shrimp scampy. I mean nothing nothing to envy to any other one that you have tried out there. And if you haven’t tried it, just go ahead and try this recipe. 4 oz of wine, 3 oz of lime juice, one chicken cube, half a stick of butter, a little cilantro is optional. The chicken cube too. You guys can just go ahead and put some um salt and pepper, but if you want some special extra flavor, I recommend you to use some chicken cube and cherry tomato or plum tomato, whatever you choose. Hey guys, let’s try this beautiful dish. Wow, it’s delicious. So tasty. The shrimps are tender. The taste of the garlic and the cilantro with the wine and the lime. Guys, I recommend you to try it. This is awesome. Definitely beautiful. Uh, thank you for being here with me. Thank you for watching. I hope you guys try it. And if you do, please let me know what you think about it, what you thought about it. I hope you enjoy it. Uh, please don’t forget to subscribe, to share, and like my videos. And um, God bless.