Quick, easy, delicious lemon garlic shrimp with a kick of creole spice
Ingredients
½ pound large (I used 26-30 count per pound) raw shrimp, peeled and deveined
1 - 2 teaspoons spicy Creole seasoning like Tony Cacheres, or ¼ - ½ teaspoon red pepper flakes
2 teaspoons olive oil
¼ cup unsalted butter
1 Tablespoon 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 linguine, fettuccine or spaghetti
3 to 4 tablespoons chopped fresh parsley leaves
Instructions
Toss cleaned shrimp in a bowl with the creole seasoning and set aside. Get the garlic and capers ready together in a small dish. Squeeze the lemon juice into a dish with the wine. About the time the pasta is done, place the olive oil and 2 tablespoons of the butter in a large skillet over high heat. Once the pan is good and hot, 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.
Recipe by Messin' With Perfection at https://www.messinwithperfection.com/spicy-shrimp-scampi/