Name: Emeril's Shrimp Scampi
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Ingredients: 1 pound large (16-20 count per pound) shrimp, peeled and deveined; 2 teaspoons Essence, recipe follows; 2 teaspoons olive oil; 1/4 cup unsalted butter; 1 1/2 tablespoons minced garlic; 1 tablespoon capers, crushed; 1/2 cup dry white wine; 1/4 cup fresh lemon juice; 1/4 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 1/2 pound cooked linguini; 3 to 4 tablespoons chopped fresh parsley leaves; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme

Directions

Toss the shrimp in a medium bowl with the Essence.
Place the olive oil and 2 tablespoons of the butter in a large skillet over high heat. Add the shrimp and spread them out evenly in the skillet. Cook for 2 minutes and quickly turn the shrimp. Add the garlic and capers to the pan and cook for 30 seconds. Add the wine, lemon juice, and remaining 2 tablespoons of the butter to the skillet and cook for 1 1/2 minutes. Season the shrimp with the salt and pepper and add the pasta, tossing to coat well. Remove the skillet from the heat and stir in the parsley. Serve hot.