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Come As You Are

Spasso, a neighborhood staple, serves up shrimp scampi and other Italian-American dishes we love.

Spasso, which means "amusement" in English, has been a Minnetonka neighborhood favorite since 2008. Offering dishes like housemade pappardelle, dry-aged pork chops, and prosciutto and fig pizza that's cooked in a wood-fired pizza oven from Italy, Spasso serves up American-Italian cuisine that everyone will enjoy. General Manager Amanda Irrgang shares the inspiration behind this pasta port. "It was more or less a feeling," she explains. "Our motto is 'come as you are'. Whether you're coming in for a business dinner, a semi-casual dining experience, or a family get-together, we aim to please everyone's palate." With that, Irrgang and head of the kitchen Chef Francisco Morocho spotlight Spasso's shrimp scampi. "Pasta is always a comfort food favorite," says Chef Morocho. "We want to share this dish because it reminds us of a lighter pasta dish. Coming into spring and summer, when fresh produce is at its best, the tomatoes, lemon, and basil really shine with the shrimp. This dish is something that most people can make at home and enjoy. And if you don't want to make it at home, come to Spasso and we will do the work for you."

2 large tomatoes, diced
1 tablespoon olive oil
1 garlic clove, minced
1 shallot, minced
1/2 cup dry white wine
1 whole lemon, juiced + 1/2 lemon, quartered
2 tablespoons julienned basil + 1 tablespoon for garnish
2 tablespoons unsalted butter
10 shrimp 
salt & pepper to taste
3/4 pound spaghetti or a pasta of your choice

In a medium saucepan heat olive oil over medium-high heat. 
Add shrimp and cook for 30 seconds.
Add garlic and shallots and saute until garlic and shallots are fragrant.
Add tomatoes, salt, & pepper. Sautee for 1 min.
Add white wine. Reduce to half.
Add lemon juice and 2 tablespoons of basil. Stir.
Add butter and stir until the mixture gets a bit thicker and has a glossy look.
Toss with hot pasta and serve with lemon wedges and the remaining basil.

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