Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----butter sauce-----
     3/4  cup           butter
   1      tablespoon    garlic -- finely minced
   1      cup           clam juice
     1/4  cup           flour
   1      tablespoon    parsley -- minced
     1/3  cup           white wine
     1/2                lemon -- juice of
   1      teaspoon      basil -- dry
     1/4  teaspoon      nutmeg
                        salt and pepper
     1/2  cup           half-and-half -- (or use light
                        -- cream)
                        -----scampi-----
   2      tablespoons   butter
     1/3  cup           olive oil
   1      tablespoon    garlic -- minced
   1                    lemon -- juice of
   1      tablespoon    parsley -- chopped
     1/2  teaspoon      red pepper -- crushed
   1      tablespoon    basil -- fresh
     1/4  cup           white wine
     1/8  teaspoon      vermouth -- dry
                        salt and pepper
   3      pounds        shrimp -- deveined

Preparation:

MAKE SAUCE: Melt butter with garlic in saucepan over medium heat; do not let the garlic brown. In a separate bowl, mix clam juice, flour and parsley, blending until mixture is smooth. Pour flour mixture into garlic butter and stir until smooth and well blended. Stir in wine, lemon juice, herbs and spices, stirring constantly. Gradually add half-and-half and stir until thickened. Simmer for 30 to 45 minutes. MAKE SCAMPI: Melt butter in large saucepan on high heat and add oil. Combine remaining ingredients keeping scampi aside until the last minute. Add scampi and sauté until firm and slightly pink. Do not overcook. Pour scampi butter over scampi. NOTES: * I serve this over fettuccini (1 1/2 lbs for a full batch). To save the trouble of de-veining shellfish, you can have two or three big ones for each person, and use small bay shrimp for the remainder. * This recipe comes from the "Garlic Lovers' Cookbook," published by the Gilroy Garlic Festival, P.O. Box 2311, Gilroy, California, USA