Shrimp Scampi With Tomatoes

• 6 T. olive oil divided
• 1 med leek sliced lenghthwise then thinly sliced
• 2 tsp. finely chopped garlic
• 1 1/2 c. finely chopped tomatoes
• 3 T. chopped fresh basil
• 1/2 tsp salt
• 1/8th tsp. cayenne pepper
• 1 lb. shrimp scampi (or sea scallops or a mixture of both)
• 1/2 c. dry white wine
• Freshly gound black pepper
• Chopped fresh parsley for garnish

1. In large frying pan, heat 2 T. olive oil over med-high heat. Add leek, saute for 5 min. or until tender. Add garlic and saute 2 min. more. Stir in tomatoes, basil, 1/2 tsp.salt and cayenne. Cook 3 min. then remove to a bowl and keep warm. In a large frying pan, heat remaining 4 T. oil over med-high heat Add scampi, saute until pink, about 3 min.. Remove to a plate; drain oil from pan. Add wine to the pan and bring to a boil; cook for 1 min. Add tomato sauce and scampi to the pan. Cook for about a min. or until heated thru. Spoon mixture over pasta and toss. If you are serving this with rice, you may want to plate it before bringing it to the table. Sprinkle with salt ang black pepper and garnish with parsley.

olive oil, then, garlic, tomatoes, fresh basil, salt, cayenne pepper, shrimp scampi, white wine, freshly gound black pepper, fresh parsley

Taken from www.epicurious.com/recipes/member/views/shrimp-scampi-with-tomatoes-50023629 (may not work)