Chef Nino from Rouses shares a flavorful scampi dish, with shrimp, pancetta sun dried tomatoes and artichoke hearts.


  • 1 pound Louisiana wild caught shrimp
  • ¼ pound pancetta, diced small
  • 2 tablespoons Rouses olive oil
  • 2 tablespoons Brummel And Brown yogurt spread
  • ¼ teaspoon crushed red pepper
  • 1 tablespoon garlic, finely chopped
  • ¼ cup Banfi San Angelo pinot grigio
  • 3 tablespoons Rouses Sicilian lemon juice
  • 3 tablespoons chopped parsley
  • 2 ounces sun-dried tomatoes
  • 2 ounces Rouses artichoke hearts (comes marinated in oil)
  • ¼ teaspoon kosher or sea salt
  • ¼ teaspoon cracked black pepper
  • ½ pound cooked linguini


1. Add olive oil, yogurt spread, red pepper flakes, half the garlic and pancetta in a large frying pan.

2. Cook for 3 minutes or until the pancetta is seared.

3. Add the shrimp and remaining garlic.

4. Cook for 5 minutes, stirring occasionally.

5. Add the pinot grigio and lemon juice, and cook for another 4 minutes.

6. Add sun-dried tomatoes and artichoke hearts, and cook for 1 minute.

7. Take off heat and add the parsley, season with salt and pepper.

8. Stir in cooked linguini.

All content © 2019, WALA; Mobile, AL. (A Meredith Corporation Station). All Rights Reserved. 


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