Gamberi Giardino
From: rewdey,.PA

1 lb med shrimp, uncooked, shell on
3 cups cold water
3 tbsp. kosher salt

1/2 roasted red pepper, diced
1/2 roasted yellow pepper, diced
1/2 cup celery chopped
2/3 cup Roma plum tomatoes seeded, julienned
2/3 cup each zucchini and yellow squash sliced
3 green onions, diagonally cut
2/3 cup broccoli florets
4 cloves of garlic, smashed

1 cup Montevina Fume Blanc
1/2 cup extra virgin olive oil, divided
1 lemon, juiced
1 lime, juiced

1/2 lb cooked linguini
1 tbsp. fresh chopped basil
1 tbsp. fresh chopped oregano
2 tbsp. chopped Italian parsley
salt n pepper to taste
fresh Pecorino Romano to taste

Begin by brining shrimp in cold water and kosher salt, dissolving salt first. Add ice and let sit for approx. 30 minutes before cooking.

While shrimp brines begin by lightly sauteing all raw vegetables with 1/4 cup of the olive oil turning over until slightly limp. Set aside.

Cook shrimp in shells in 1/4 cup olive oil until barely opaque. Remove from heat, after cool, peel and retain shells, add shells back into olive oil.

Deglaze pan with wine, and citrus juices, adding enough of the remaining 1/4 cup olive oil to desired thickness. Simmer 10 minutes over low.

Remove from heat, strain scampi sauce through strainer extruding all the broth. Return sauce back to pan, over med heat, add shrimp, linguini, and all vegetables, toss to coat evenly, sprinkle with fresh herbs and cheese.

Recipe notes: Shrimp need not brined, however the salt helps to preserve moistness while sauce is cooking.

Roasting the peppers before hand saves time and the smokiness/caramelized sugars work well with the smoky nature and melon flavors of the Fume Blanc.

Serve with Montevina Fume Blanc.