RECIPE
GULF
SCAMPI
Ingredients:
4 ounces fresh linguine
3 black mussels
2 ounces black grouper
2 ounces red snapper
3 large wild-caught pink shrimp
1 teaspoon crushed garlic
juice of 1⁄2 lemon
32 GASPARILLA ISLAND September/October 2019
Presented by Chef Glenn Scarpa
of Scarpa’s Coastal, Boca Grande.
Photo by Dusty Hopkins
1⁄2 cup white wine
1 teaspoon butter
1 tomato, chopped
1 shallot, chopped
1 tablespoon olive oil
1 teaspoon Italian spices
Method of preparation:
Place olive oil in a sauté pan on medium heat. Sear snapper and grouper in oil. Add garlic,
shallots, and tomatoes. Toss together in pan with the shrimp and mussels. Add white wine
and reduce by half.
Turn heat to low and add lemon juice, butter and Italian spices. Pour over linguine and toss.