Shrimp Scampi

Simple, quick, savory and tastes oh so wonderful.  I love serving Shrimp Scampi over linguine.  Believe it or not where I come from, in South Louisiana, many folks prefer Shrimp Scampi served over rice.  This is definitely a pasta dish and linguine is just wide enough and has the perfect texture to get the right amount of this savory lemony, buttery, garlic sauce partying with your taste buds.  Angel hair just doesn't have enough body to stand up to this sauce.

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!