A Flavorful Shrimp Scampi

Welcome Back Bloomers!

Seafood is my favorite food and I am always looking for different recipe's and tweaking them to perfect my craft. Cooking is about experimenting to find what you like vs what you do not. I have tried many shrimp scampi recipes and this is by far the best creation.

Leave a comment and let me know how you like this recipe.

INGREDIENTS • 1 1/2 pounds peeled gulf shrimp • 2 teaspoons olive oil • 1/4 cup unsalted butter • 2 tablespoons minced garlic • 2 tablespoons capers • 1/2 cup dry white wine (I used Pinot Grigio) • 1/4 cup fresh lemon juice • Salt (to taste)

• 1 teaspoon crushed red pepper • 2 teaspoon freshly ground black pepper • 1 pound cooked linguini (1/2 bag) • 3 to 4 tablespoons chopped fresh parsley • 1/4 cup Parmesan cheese

• Garlic & herb seasoning (I used McCormick Perfect Pinch Salt Free)

• 1/8 teaspoon cayenne

DIRECTIONS

• Boil Linguini in 2 qt of water w/ salt to give pasta some flavor. Strain linguine and set aside. Make sure to run cold water on pasta to keep from sticking periodically. • Toss the shrimp in a medium bowl and season with salt, black pepper, & cayenne. • Place the olive oil and 2 tablespoons of the butter in a large skillet over high heat. Add the shrimp and spread them out evenly in the skillet. Cook for 2 minutes and then quickly turn the shrimp to the other side. Add the garlic and capers to the pan and cook for 30 seconds. Add the wine, lemon juice, and remaining 2 tablespoons of the butter to the skillet and cook for 1 1/2 minutes longer. Season with the salt and pepper and add the pasta and reserved cooking liquid, tossing to coat well. Remove the skillet from the heat and stir in the parsley. Garnish with the Parmesan cheese and serve hot.

Final Product. Enjoy