Ninja's blog: "Cooking with Ninja"

This is an easy recipe for shrimp scampi that will be just as good as getting it in a restaurant. Follow directions, and enjoy!

Ingredients

2-3 lbs of large Peeled Shrimp, Deveined and Butterflied. (To butterfly a shrimp, you need to hold the shrimp in your hand with the vein side up to you, start from the head end and slowly make a slit down the center about half way through the shrimp. Do not split it entirely in half. This will also remove the vein at the same time)

Cayene Pepper

White wine (I use Chablis)

Butter

3 tablespoons Diced Garlic (use the kind that comes in the jar. It's easy and will save you a lot of time)

Half cup chopped seasoning

A packet of Garlic & Herb salad dressing mix

Angel Hair Pasta (you can cheat here with the Garlic & Herb Pasta Roni)

Prep:

Butterfly your shrimp and put them in a bowl. Sprinkle a teaspoon of Cayene pepper over the shrimp (and a Sprinkle of cajun seasoning if you have it), and sprinkle the garlic and herb mix on it as well. You will only use about half the package. 

Pasta: Follow directions on the package -- COOK PASTA FIRST!

Directions:

In a large saucepan, over MEDIUM heat, melt the butter. Once the butter is melted, add the seasoning and the garlic and simmer for about 10 minutes until the onions start to turn clear. Pour in about a cup and a half white wine and let that get up to temperature (only takes a minute or two). Stir in all your shrimp and stir frequently until they are all cooked. Shrimp turn from a clear to an opaque when done. 

Serve immediately over Angel Hair Pasta

Serves: 4-6

This is a meal you want to serve and eat. This does not reheat well.

A good glass of white wine will compliment this meal perfectly.