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Cajun Shrimp Scampi

Brian L
A bold and flavorful Cajun shrimp scampi that combines tender shrimp with a buttery, garlicky sauce
brightened by fresh lemon and a touch of heat. Tossed with pasta and finished with parmesan and
herbs, it’s a rich, satisfying dish with just the right balance of spice, acidity, and depth.
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Prep Time 5 minutes
Cook Time 15 minutes
Course pasta, Seafood
Servings 4

Ingredients
  

  • 1 lb shrimp, peeled and deveined
  • 1 lb pasta
  • 1.5 cups chicken stock (can substitute with white wine)
  • 2 lemons or 2 oz lemon juice
  • 8 tbsp unsalted butter
  • 4 tbsp capers (optional)
  • 6 garlic cloves, minced
  • 1/4 tsp red pepper (or Flatiron Four Pepper Blend — adjust carefully)
  • 1/2 cup pasta water
  • 6 tsp Cajun seasoning (to taste)
  • 4 tbsp olive oil
  • Fresh parmesan, for serving
  • Fresh parsley, for garnish

Instructions
 

  • Heat 2 tbsp olive oil in a skillet over medium-high heat. Add shrimp and Cajun seasoning. Cook about 30 seconds per side, then remove and set aside.
  • Add remaining olive oil, 2 tbsp butter, garlic, and red pepper to the skillet. Cook about 20 seconds until fragrant.
  • Stir in chicken stock (or white wine), lemon juice, and capers. Reduce heat to medium-low and simmer 10–15 minutes until slightly reduced.
  • Meanwhile, cook pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.
  • Stir pasta water into the sauce and cook 1 minute. Add remaining butter and stir until melted.
  • Add pasta and shrimp back into the skillet. Toss until fully coated.
  • Garnish with parmesan and parsley before serving.