Not-So-Speedy Shrimp Scampi

We have a super quick shrimp scampi recipe that we like - find it here - and it's a pretty healthy one as well. However, this high calorie, more time-consuming recipe showed up on the list to try, and so try it we did. While not really something we'd consider "shrimp scampi," it was very good, and every once in a while we'll opt for this version. Which one would you prefer? Light and simple or creamy and fancy?

Shrimp Scampi (supposedly a copycat of the Cheesecake Factory creation)

• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 pound peeled, deveined shrimp, butterflied
• 1/2 cup Panko breadcrumbs
• 3 tablespoons Parmesan cheese, grated
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne papper
• 3 tablespoons olive oil
• 1/2 red onion, diced
• 1 cup white wine
• 5 whole garlic cloves, peeled
• 2 cups heavy cream
• 1 plum tomato, diced
• 1 teaspoon fresh basil, chopped
• 8 ounces angel hair pasta, cooked and drained
• Parmesan cheese and fresh basil strips, optional garnish

Combine the baking soda and salt. Toss the shrimp in the mixture and let sit in the refrigerator for 15-20 minutes. Combine the breadcrumbs, cheese, and peppers. Toss the shrimp in that mixture. Heat the oil and saute the shrimp for 2-3 minutes, or until pink. Remove from pan and keep warm.

Add the diced onion to the pan and stir until wilted. Add the wine to the pan and bring to a boil. Lower the heat, stir in the garlic cloves, and cook for 10-15 minutes to reduce the sauce. Stir in the cream, tomato and basil and heat through. Season to taste with salt and pepper.

To serve, place cooked pasta on a plate. Top with the shrimp then cream sauce. Garnish with Parmesan cheese and fresh basil.

Makes 4 servings.

Note: I don't have fresh basil on hand, but I found a great website with ideas for substitutions. I'm going to use a combination of fresh spinach leaves and dried basil.

Another note: We thought the onion was a bit overpowering, and think sliced mushrooms would be a great substitute or addition.

Final note: If you want to skip the Panko crust, we're sure the recipe would be fine without it. Same with the "butterflying" step.