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Categories:
shrimp olive oil cajun-louisiana seasoning blend unsalted butter garlic shallots white wine lemon juice linguine scallion
Viewed: 19 - Published at: 5 years agoIngredients
- 30 large shrimp, peeled and deveined (16-20count)
- 2 teaspoons olive oil
- 2 teaspoons cajun-louisiana seasoning blend, Essence
- 1/4 cup unsalted butter
- 6 garlic cloves, minced
- 2 shallots, finely diced
- 1/2 cup dry white wine
- 1/4 cup fresh lemon juice
- 1/2 lb linguine, cooked
- 1/2 cup scallion, chopped
Method
- Toss the shrimp in a medium bowl with the Essence.
- Place the olive oil and 2 tablespoons of the butter in a large skillet over high heat.
- Add garlic and shallot and saute for 1 minute.
- Add shrimp and saute for 2 minutes or until the shrimp is just cooked through.
- Add the wine, lemon juice, and remaining 2 tablespoons of the butter to the skillet and cook for 1 1/2 minutes.
- Add the pasta and toss until noodles are coated with sauce.
- Garnish with scallion.
- Serve immediately.
