Ingredients:
1 lb. large peeled and de-veined shrimp
8 oz. of linguine
2 cloves garlic, minced
2 tbs. butter
1/2 cup heavy cream
1/8 tsp. basil
Juice of 1 medium lemon
Salt and pepper to taste
Flour (to thicken)
1 tbsp. Cajun seasoning
2 tbsp. fresh parsley
1/4 cup dry white wine
2 tbsp. Olive oil
Directions:
Bring salted water to a boil.
Add linguine and cook per the instructions.
Drain.
While the pasta is cooking, add the oil and garlic to the pan and cook for 1 minute over high heat.
Season the shrimp with Cajun Seasoning, and add them to the pan.
Cook for 2 minutes on each side until they turn pink.
Remove only the shrimp from the pan, reserving the cooking liquid.
Reduce the pan to medium heat.
Add the lemon juice, stock, wine, and parsley, and cook for 5 minutes.
Season with salt and pepper.
Add the cooked shrimp and linguine to the pan and toss to mix.
Garnish with parsley.
Continue cooking for another minute.
Note:
Choose good quality linguine that is not too thin or too thick. Make sure to cook it al dente, tender yet firm to the bite. The pasta holds up well to the shrimp and sauce.
The scampi sauce is what ties everything together. Create a perfect sauce by starting with fresh minced garlic lightly toasted in olive oil. Add white wine, chicken broth, lemon juice, and butter. Let the sauce cook for a few minutes until it thickens, then add shrimp and pasta.
