"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Shrimp Scampi Recipe

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This recipe for Shrimp Scampi, by , is from Oseth & Anderson Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 pound large (16-20 count per pound)
shrimp, peeled and deveined
2 teaspoons Creole Seasoning, recipe follows
2 teaspoons olive oil
1/4 cup unsalted butter
1 1/2 tablespoons minced garlic
1 tablespoon capers, crushed
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 pound cooked linguini (or zoodles or rice or spaghetti squash or veggies)
3 to 4 tablespoons chopped fresh parsley leaves

Creole Seasoning (great to have around the house)
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Toss the shrimp in a medium bowl with the seasoning.

Place the olive oil and 2 tablespoons of the butter in a large skillet over high heat. 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 1 1/2 minutes.

Season the shrimp with the salt and pepper and add the pasta (or whatever you’re topping), tossing to coat well. Remove the skillet from the heat and stir in the parsley. Serve hot. Enjoy!

Personal Notes:
Personal Notes:
This has been a go to dish for a long time. It's easy and quick and delicious. While you can do it over pasta, if you are trying to eat healthier, you can do it over zoodles, broccoli and it is just as amazing.




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