2 pounds shrimp, peeled and deveined
Salt and freshly ground black pepper
2 teaspoons Extra Virgin Olive oil
2 tablespoons chopped garlic
1 tablespoon crushed capers
1/2 stick of butter, divided
1 lemon, juiced
1/4 cup dry vermouth or dry white wine
2 teaspoons Emeril's Essence
2 tablespoons chopped parsley leaves
1/2 lb. linguine cooked al dente
Heat the olive oil and 2 tablespoons of butter in a large saute skillet over medium-high heat. Add the shrimp and cook for 2 minutes and quickly turn them.
Add the garlic and capers to the skillet and cook for about 30 seconds, Toss the shrimp.
Add the vermouth and lemon juice and cook for about 1 minute. Toss the shrimp.
Lightly season with salt and pepper and add Emeril's Essence. Toss to combine seasonings. Add cooked and drained linguine and the parsley to the skillet. Toss to thoroughly combine.
This is just way too easy to be this awes-a-licious!