Garlic Shrimp?

Rascal

I'd like to do them in a CI pan, and along with butter & olive oil I'm wondering which DP spices (or a combo of) would work well. TIA!!~~

cookn biker

For garlic shrimp I use evoo, garlic, s/p, aand pepperflakes. I've also done them with swamp venom. Both really tasty!

Mr. & Mrs Potatohead

I'm with Molly here. Most often, just using the basic.
I have done a scampy with a bit of wine too...I'll see if I can find my recipe.
But, keep it real simple and you will still have a great taste.

Mr. & Mrs Potatohead

Here it is:

Scampy on Linguini

1 lb. linguini
4 T. butter
4 T. extra-virgin olive oil, plus more for drizzling
2 shallots, finely diced
4 (or more) cloves garlic, minced
Pinch or two red pepper flakes, optional, but very nice
1 lb. shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 C. dry white wine
Juice of 1 lemon
1/4 C. finely chopped parsley leaves

For the pasta:
Put a large pot of water on to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.

Meanwhile:
!)) In a large Cast skillet, melt 2 T. butter in 2 T. olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes until the shallots are translucent, about 3 to 4 minutes.

2)) Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes.

3)) Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add the remaining butter and oil. When the butter has melted, return the shrimp to the pan along with the parsley.
Combine with the pasta, tossing well and season with salt and pepper to you taste. Drizzle over a bit more olive oil and serve immediately.

Rascal

Thank you so much! I'll be sure to give it a try!

Rascal

Thanks, I'll try both!