Mom's Shrimp Scampi
Sharon Lampkin
ingredients
- 1 pound large (16-20 count per pound) shrimp, peeled and deveined
- 2 teaspoons Essence, recipe follows
- 2 teaspoons olive oil
- 1/4 cup unsalted butter
- 1 1/2 tablespoons minced garlic
- 1 tablespoon capers, crushed
- 1/2 cup dry white wine
- 1/4 cup fresh lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 pound cooked linguini
- 3 to 4 tablespoons chopped fresh parsley leaves
- Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 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.
directions
- 1
Toss the shrimp in a medium bowl with the Essence.
- 2
Place the olive oil and 2 tablespoons of the butter in a large skillet over high heat.
- 3
Add the shrimp and spread them out evenly in the skillet.
- 4
Cook for 2 minutes and quickly turn the shrimp.
- 5
Add the garlic and capers to the pan and cook for 30 seconds.
- 6
Add the wine, lemon juice, and remaining 2 tablespoons of the butter to the skillet and cook for 1 1/2 minutes.
- 7
Season the shrimp with the salt and pepper and add the pasta, tossing to coat well.
- 8
Remove the skillet from the heat and stir in the parsley.
- 9
Serve hot.
Source: Sharon
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