Ingredients:
1 kg (2 lb) scampi, washed
100-200 ml (4-8 fl oz) olive oil
3 cloves garlic, minced
2 Tbsp tomato puree
100 ml (4 fl oz) red wine
1 Tbsp cognac
1 Tbsp parsley, chopped
breadcrumbs
1 tsp black pepper
salt
Preparation:
- Heat olive oil in a large skillet. Shortly sauté garlic, add tomato puree.
- Add scampi and cook for 1-2 minutes.
- Season with salt and pepper. Add wine and cognac. Boil slowly for about 10 minutes.
- Add parsley. If sauce is too thin, thicken it with breadcrumbs.
