The Dish: Shrimp Marinara at Mama Lucia
Mar 15, 2011 04:00PM ● Published by Ashley West
Originally from Naples, Italy, Scotto came to America at age 13 and has never worked in a non-Italian restaurant. Though he loves to cook, Scotto also enjoys working with people—his first job in Annapolis was in service at Osteria 177—which is why pleasing customers with his Italian specialties is a priority for him.
What’s Up?: How did your culinary career begin?
Victor Scott: My family has always been in the food industry, which has definitely influenced me. However, cooking has become a passion of mine.
WU: Describe the culinary influence present in your dishes.
VS: Growing up on the Mediterranean Sea made it very easy for me to acquire love for seafood.
WU: What do you like most about your job?
VS: Having returning, happy customers.
WU: What makes this dish special to you?
VS: Fresh flavors with simple ingredients make this dish special and genuine.
WU: Are there any special cooking techniques or ingredients used for this dish?
VS: Fresh ingredients used with lots of passion.
WU: Is this recipe a traditional recipe, or have you modified it?
VS: It is a very traditional recipe. It used to be my favorite as a kid.
WU: Is there a particular wine/drink that goes well with this dish?
VS: I would definitely pair it with a dry white wine.
6 jumbo shrimp
1 1/2 tablespoons extra virgin olive oil
1 tablespoon garlic, sliced
1/2 cup dry white wine
10 ounces homemade marinara sauce
1 tablespoon Italian flat leaf parsley
1 leaf basil, fresh
1/4 teaspoon salt
1/2 teaspoon black pepper
4 ounces linguine
1. Add the olive oil to a sauté pan, and let it get really hot.
2. Place the shrimp in the pan apart from each other. Cook for three to four minutes on each side until golden.
3. Add garlic, parsley, salt, and pepper, and let garlic roast with the rest of the ingredients for a couple of minutes.
4. Add the wine, and reduce the liquid.
5. Add the marinara sauce, and let all blend together for about eight to nine minutes.
6. Cook linguine to “al dente,” and drain.
7. Place the linguine in a plate. Top with the sauce, surround the pasta with the shrimp, and garnish with the basil leaf.
150 Jennifer Road, Annapolis