#shorts Cajun Shrimp Scampi Evergreen, Colorado

Having our oldest home for the holidays has inspired me gather around the table more.

My heritage is Cajun Italian. Yep. My maternal grandfather immigrated from Italy and my paternal grandmother is from New Orleans.

You’ll notice that there is a Cajun flare to my shrimp scampi and it basically takes this dish over the top.

You’re welcome.

Cajun Shrimp Scampi

Ingredients:
* 12 lb shrimp raw, peeled & deveined
* 1/2 1b pasta (we choose gluten free)
* 3/4 cups white wine
* 1 cup chicken stock
* 1 lemon
* 3 tbsp unsalted butter
* 2 tbsp capers (optional)
* 3 garlic cloves finely minced
* 1 tsp dried chives
* 1/2 tsp red crushed pepper optional
* 3 tsp Cajun seasoning or to taste (store-bought is fine)
* 1 tsp paprika
* 2 tbsp olive oil
* fresh parmesan to taste
* fresh parsley

Directions
1. Heat 2 tbsp of olive oil in a skillet over medium-high heat. Add the shrimp and Cajun seasoning. Stir the shrimp and cook for 30 seconds on each side. Remove the shrimp from the skillet and set it aside.
2. Add the butter, garlic, chives, and red crushed pepper to the skillet and cook for 20 seconds.
3. Stir in the white wine, lemon juice, chicken stock, and capers. Reduce the heat to medium-low and cook for 10-15 minutes.
4. While the sauce cooks, cook the pasta according to packaging instructions.
5. Cook for 1 minute. Stir in the butter and cook for 20 seconds.
6. Add the cooked pasta and shrimp and mix well. Garnish with fresh parsley and enjoy!

This is a super quick meal to make, but looks like you spent hours in the kitchen!

What’s your favorite dish that’s been passed down in the family?

#shorts