Buddy Valastro Shares One of His Secret Family Recipes

Monday 23rd, April 2018 / 10:21 Written by
Buddy Valastro Shares One of His Secret Family Recipes

Buddy Valastro Shares his Shrimp Scampi Secret Recipe From Buddy V’s Ristorante

In honor of National Shrimp Scampi Day (April 29), world-famous chef and TLC’s “Cake Boss” Buddy Valastro shares the secret ingredients to one of his most coveted family recipes, available at his namesake restaurant Buddy V’s Ristorante. Newly opened at The Shops at La Cantera in San Antonio, Buddy V’s is the perfect place for Texans to celebrate the holiday!

Buddy Valastro Shares

Cake Boss Buddy Valastro Shares recipe for pasta

Passed on from generation to generation, My Mother in Law’s Capellini Shrimp Scampi offers locals an authentic taste of Italy—right in their backyard. We’ve also included the full recipe below for those who wish to make it at home.

Buddy V’s – My Mother in Law’s Capellini Shrimp Scampi Recipe (shhh!)

Serves:  

Ingredients:

  • 20 peeled and deveined large shrimp
  • 12 oz. dried capellini pasta
  • 2 oz. olive oil
  • 4 tbsp. minced garlic
  • 4 dried chile de arbol
  • 4 oz. white wine
  • 8 cups baby spinach
  • 1 cup halved teardrop tomatoes
  • 1 cup roasted tomatoes (recipe below)
  • 8 tbsp. butter
  • 8 tbsp. lemon juice
  • 8 oz. reserved pasta water
  • 1/4 cup torn basil
  • 4 tsp. parsley
  • 1 Pasta Bowl

Roasted Tomatoes Recipe:

  • 1 lb. Roma tomatoes
  • Extra virgin olive oil
  • Salt
  • Pepper
  • 5 garlic cloves, crushed
  • 2 sprigs each of rosemary and thyme
  • Steps:
    1. Preheat oven to 375 degrees
    2. Cut Roma tomatoes into quarters, toss in enough extra virgin olive oil to coat, season with salt and pepper and toss with a few crushed garlic cloves, rosemary and thyme
    3. Roast in 375-degree oven for about 30 min. or until soft
    4. Remove from pan, discard garlic and herbs, pull skin off of tomatoes and cut each piece in half

 

Steps:

  1. Bring a large pot of salted water to a boil and drop in the pasta until al dente, drain and reserve 8 oz. of pasta water
  2. Meanwhile, heat a large sauté pan with 2 tbsp of olive oil and sauté shrimp until about halfway cooked; add Chile and garlic and sauté for about 10 seconds
  3. Deglaze sauté pan with white wine
  4. Add both roasted and fresh tomatoes, basil, butter, pasta water and spinach to the sauté pan
  5. Toss in the pasta and finish with lemon juice
  6. Plate and garnish with parsley

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