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!
10 comments:
Shrimp is one of my favorite foods.
Katherine, Great looking pasta dish! Simple yet elegant and full of flavor... Take Care, Big Daddy Dave
One of my favorites too - looks delicious!
You did an excellent job with this dish. We will be making it tomorrow for dinner. Thanks for the recipe!
-Rob
<a href="www.justapinch.com”>Recipe Club</a>
And I love eating shrimp scampi over linguine ... why don't I make this more? Thanks for the reminder. :-)
The boys love shrimp scampi. I like to add capers to mine, they can't stand them.
So if I want to make sure I get some, I throw capers in them, ha ha.
I am a lover of the shrimps for sure!
You had me at Shrimp...I love all things that include shrimp in the recipe. This is at the top of my list my friend!
Love shrimp prepared this way. What a delicious dish!
I'm surprised you're not serving this with rice like a good Cajun girl ;) Just kidding, I prefer mine with pasta too - looks great!
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