Isn’tIsn’t it true that everyone enjoys their traditional scampi? Sautéed fat, delicious shrimp in a rich buttery, garlicky, lemony sauce with a dash of white wine, then garnished with parsley and parmesan. It’sIt’s perfect in its own right!
Let’sLet’s start with traditional scampi before moving on to Cajun. This rich and exquisite meal is a favorite in Italian and seafood restaurants. The shrimp are served either plain or drenched in the most luxurious, delectable butter sauce (of course! ), garlic, a dash of lemon, dry white wine, and fresh parsley.
As a heavy entrée, it is usually served over a linguine or angel hair pasta bed. However, some establishments serve shrimp scampi with crusty bread as an appetizer. You can even have both since it is convenient for pasta, and you need to finish off that buttery divineness with a side of crusty bread anyway. Now picture all of this with a dash of Cajun flavor and a dollop of cream on top. The entire scampi experience is stunning, with your taste receptors perking up to incredible Cajun scampi tastes.
- Shrimp: For our scampi, we choose fresh, extra significant, or jumbo shrimp. They’reThey’re plump and delicious. You may also buy them frozen and defrost them in cold water. The recipe may take longer depending on whether they are peeled or unpeeled. But the rest of the process is so quick that we don’t mind peeling some shrimp. Especially if you come across a reasonable price on wild-caught shrimp, yes, they are somewhat more expensive than farm-grown, but the flavor of wild-caught fish is unparalleled. We’reWe’s leaving the tails on, but that’s just a personal taste.
- An excellent quality olive oil is required for this dish;
- The butter is the essential part of the scampi sauce; the sauce is the star of the show here. It can transform plain scampi into something so good you can’t stop eating it.
- You can use a lot of it if you want. Scampi without a nice chunk of garlic is not a scampi.
- Some Salt and Pepper for the taste.
- Some Fresh lemon juice because a hint of lemon is vital for the recipe.
- You can add some white wine. It aids in blending all of the tastes. We often enjoy some dry wine such as sav blanc or chardonnay. To add flavor, teetotalers might use a little chicken stock instead.
- Sprinkle some chopped fresh parsley, this fresh green herb is very appealing, and it’s a tremendous mild finishing touch.
- Add some Cajun seasoning and jump-start the scampi flavors.
- Finally, add some cream to bring a creamy lusciousness to the scampi sauce.
- Before you begin cooking, we recommend that you do all of the choppings (in this case, simply garlic and parsley… seems easy enough?). It moves quickly, and you don’t want overdone, rubbery shrimp.
- The rest is straightforward. In a pan over medium heat, combine the olive oil and 3 tablespoons of butter. Sauté the minced garlic for 30 seconds to a minute, or until fragrant. Cook for a few minutes after adding the white wine.
- The shrimp and Cajun spice are then added. Stir everything up until everything is incorporated correctly. Allow it to cook for around 3-5 minutes, depending on the size of the shrimp.
- Stir in the lemon juice, cream, and the remaining 1 tablespoon of butter (yes, we need a lot of butter).
- Cook for one more minute. Season with salt, freshly ground pepper, and chopped parsley to taste. With only a fast toss, this delectable dish is ready to be given to the love of your life with your favorite spaghetti or zoodles. Don’tDon’t forget some crusty hot bread on the side to lap up that golden rich sauce, as well as some great wine to accompany this lovely dinner.