Ingredients (Serves 4)
For the Shrimp:
-
1 lb large shrimp, peeled and deveined
-
1–2 tablespoons Cajun seasoning (adjust to taste)
-
1 tablespoon olive oil
For the Scampi Sauce:
-
3 tablespoons butter
-
3 tablespoons olive oil
-
4 cloves garlic, minced
-
1/4 teaspoon red pepper flakes (optional, for extra heat)
-
1/2 cup dry white wine or chicken broth
-
Juice of 1 lemon
-
2 tablespoons chopped parsley
-
Salt and black pepper to taste
For the Pasta:
-
8 oz linguine or spaghetti
-
Optional: grated Parmesan for serving
Instructions
-
Cook the pasta:
Boil pasta according to package directions. Reserve 1/2 cup of pasta water before draining. -
Cook the shrimp:
-
Toss shrimp with Cajun seasoning.
-
Heat olive oil in a large skillet over medium-high heat.
-
Cook shrimp 2–3 minutes per side until pink and opaque. Remove shrimp from the pan and set aside.
-
-
Make the scampi sauce:
-
In the same skillet, melt butter with olive oil over medium heat.
-
Add garlic and red pepper flakes, sauté 1–2 minutes until fragrant.
-
Pour in wine (or chicken broth) and lemon juice, simmer 2–3 minutes until slightly reduced.
-
Season with salt and pepper.
-
-
Combine pasta and shrimp:
-
Add cooked pasta and shrimp to the skillet.
-
Toss to coat everything in the sauce.
-
Add reserved pasta water a little at a time if you want a thinner sauce.
-
-
Finish and serve:
-
Stir in chopped parsley.
-
Serve immediately with a squeeze of extra lemon and optional Parmesan.
-
💡 Tips:
-
Don’t overcook the shrimp—they cook very quickly and become rubbery if left too long.
-
For a creamier variation, stir in 1/4 cup heavy cream at the end.
-
Pair with crusty bread to soak up that garlicky Cajun sauce.
If you want, I can also make a one-pan Cajun shrimp scampi version that’s faster and perfect for weeknight dinners. Do you want me to write that version?
