Mom's Shrimp Scampi
1 pound large (16-20 count per pound) shrimp, peeled and deveined
2 teaspoons Essence, recipe follows
2 teaspoons olive oil
¼ cup unsalted butter
1½ tablespoons minced garlic
1 tablespoon capers, crushed
½ cup dry white wine
¼ cup fresh lemon juice
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
½ pound cooked linguini
3 to 4 tablespoons chopped fresh parsley leaves
Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2½ tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Toss the shrimp in a medium bowl with the Essence.
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 quickly turn the shrimp.
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 1½ minutes.
Season the shrimp with the salt and pepper and add the pasta, tossing to coat well.
Remove the skillet from the heat and stir in the parsley.
Serve hot.
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