My daughter had this dish when she was out to eat with friends just before Christmas. She loved it and came home just raving about it, but I wasn't able to find a clone online anywhere and she couldn't really tell me what was in it other than shrimp and tomatoes. Several friends of mine put their heads together and helped me come up with this fascimile after one actually tried the dish. It turned out just wonderfully and Sydney says it tastes just like she remembers theirs tasting. If you're planning on leftovers, then I'd store the sauce and the pasta separately. I did use a little bit of a cornstarch paste to thicken the sauce since Syd and I like our sauces thicker.
Seaside Shrimp from Champps Restaurant- Clone
1/2 cup good olive oil
1 stick real butter, sliced
1 whole head of garlic, minced
1 lb small shrimp
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp red pepper flakes
1/2 cup white wine
1 tsp lemon juice
1 can petite diced tomatoes, drained well
Salt and Pepper
2 tsp of a corn starch paste (a little cornstach stirred into two tsp hot water until well blended
1 lb Penne Pasta
Parmesan cheese
Chopped Parsley
Heat olive oil and butter in skillet over medium heat until butter is melted. Add minced garlic and saute' until garlic is fragrant, about 3 minutes. Add shrimp and cook until shrimp are turning pink, just a few minutes. Add garlic powder, onion powder, and red pepper flakes. Mix well. Add wine and lemon juice and stir well. Add tomatoes and mix well. Bring mixture back to a simmer and add cornstarch paste to thicken, being careful not to overcook shrimp.
Meanwhile, cook pasta until desired doneness. Drain. Add pasta to shrimp mixture. Serve, topped with parmesan cheese and chopped parsley.
Serve with Garlic Bread.
Star
I mentioned this later in the post, but thought I'd put this here too in case someone doesn't read far enough. The second time I made this I used two tsp of dried parsley in the shrimp mixture itself, and that gave it some really pretty green color in the light reddish colored sauce, and I also upped the red pepper flakes, so that it gave it a bit of a mild "burn" but nothing too over the top. I thought that was really good, although Sydney thought it was a bit too much, LOL. She still ate it though! :)