MY BEST SHRIMP SCAMPI

We reserve Saturday night

for either some great seafood

or 

a delicious grilled steak and baked potatoes!

This scampi was THE BEST I have had in a long time!

The darling said it's going to be a Saturday night special 

from now on! 

CAJUN SHRIMP SCAMPI

3/4 pound linguini

4 tablespoons butter

2 tablespoons extra virgin olive oil 

1 large shallot, finely diced

6 cloves garlic, chopped

2 tsp red pepper flakes

1 t. cajun seasoning (Estelle’s uses Slap Ya’ Mama)

1 pound large shrimp peeled and deveined

1/2 cup dry white wine

1 lemon, juiced

1/4 cup finely chopped parsley leaves

1 cup reserved Pasta Water

Salt and freshly ground black pepper, to taste

Cook pasta according to box directions, but cook it aldente' meaning cook it 1 to 1 1/2 minutes before done per box directions.

Season the shrimp with 2 Tbsp. of Olive oil and your favorite Cajun seasoning and let the flavors mingle for 5-10 minutes.

In a large skillet, melt 2 tablespoons butter and 2 tablespoons olive oil over medium-high heat. Sauté shallots, garlic, and red pepper flakes until the shallots are translucent, about 3 to 4 minutes.

Add shrimp to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan leaving the garlic and shallots in the pan; set shrimp aside and keep warm.

Add wine and lemon juice and bring to a boil.

Add 2 tablespoons butter and 2 tablespoons oil to pan. When the butter has melted, return the shrimp to the pan along with the parsley, cooked pasta, and reserved pasta water. Stir well and season with salt and pepper.