Saturday, May 19, 2012

Shrimp Scampi Pasta with Capers

This is quick and easy dinner.  Fresh gulf shrimp are the star of the show.  The lemon juice gives this a bright fresh flavor.  It's perfect with a glass of Sauvignon Blanc.

  • ½ lb. of angel hair pasta
  • 2 lbs. of medium to large shrimp, peeled and deveined
  • 1/4 C. (1/2 stick) butter
  • 2 T. capers
  • 2 T. olive oil 
  • 3 garlic cloves, minced
  • ¼ C. freshly squeezed lemon juice (2 lemons)
  • 1 t. lemon zest
  • ¼ t. red pepper flakes
  • 1 t. kosher salt
  • 1 t. Tony Chachere’s Creole Seasoning
  • ½ C. grated Parmesan cheese
  1. Boil pasta as directed on package and strain
  2. In a heavy bottomed skillet, heat a ½ T. of butter over medium heat, allow to cook until the foam is gone
  3. Add the capers and crush ½ of them with a spoon, cook for 2 minutes or until they start to burst and smell nutty
  4. Add the olive oil and allow to heat, and then add the garlic and cook for one minute
  5. Add the lemon juice and cook until it reduces a bit 1 – 2 minutes
  6. Add the shrimp with the salt, red pepper flakes, and Creole seasoning
  7. Cook for 3 minutes
  8. Remove from the heat, then add the remaining butter and stir, until all the butter is melted
  9. Add the pasta and toss
  10. Sprinkle with Parmesan cheese then serve
Tips and Tricks:
  • Adding the butter to the lemon juice without the heat helps the butter to emulsify.
  • This recipe makes 4 servings.  It is really easy to double.

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