Westbank Shrimp Scampi

Courtesy of Kevin Lacassin

www.NolaFoodie.com

This is a recipe I had cooked for years and finally came to the realization that it was strikingly similar to traditional shrimp scampi.  The shitake mushrooms add an extra layer of flavor and the cayenne pepper gives this a New Orleans kick.  Why the name?  The first time I cooked this dish as shown I used fresh shrimp from the Westwego shrimp lot, on the west bank of New Orleans.  The name just seemed like homage to the origin of my fresh shrimp.  Enjoy!

INGREDIENTS

• 1  pound SHRIMP, peeled
• ½ pound angel hair or linguine PASTA
• ½ stick unsalted BUTTER
• 1 SHALLOT, minced
• ½ bunch GREEN ONIONS, chopped
• 4 cloves GARLIC, peeled and minced
• Handful of Shitake MUSHROOMS, chopped
• Extra Virgin OLIVE OIL
• juice of ½ LEMON
• ½ cup dry white WINE (Chardonnay)
• Parmesan cheese, freshly grated
• Coarse Kosher SALT, to taste
• Fresh Ground BLACK PEPPER, to taste
• CAYENNE PEPPER, to taste

METHOD

1.   Season shrimp with salt, pepper and cayenne and refrigerate until needed.

2.   Add angel hair pasta to boiling water.  Cook according to instructions until al dente, while doing the sauce.  Remove from heat, drain and reserve until sauce is finished.

3.   For your shrimp and sauce – coat the bottom of a sauté pan with olive oil and add shallot and shitake mushrooms and allow them to sweat.  Season with salt, pepper and cayenne.

4.   Add garlic shallot and cook for several minutes.

5.   Add green onion and ½ stick of butter and cook until butter is melted.

6.   Toss in shrimp and cook for one to two minutes until they are pink.  Continue to fold in ingredients while shrimp are cooking.  The shrimp will continue to cook.

7.   Pour in ½ cup (or so) of white wine and squeeze in the juice of ½ lemon.

8.   Reduce heat to a simmer for about 5-10 minutes until sauce is reduced. 

9.   Add pasta to the sauté pan.  Toss well until pasta is coated with sauce and serve.  Makes two to three servings.