Everyone likes the basic scampi, right? Fat, succulent shrimp sautéed in a delicious buttery, garlicky, lemony sauce with a dash of white wine, then garnished with parsley and parmesan. It’s wonderful by itself! We cook it all the time.
Many scampi fans will sneer if you add or delete anything from it. But at Beisers, we constantly innovate with our classics. My husband altered it somewhat a few years ago, adding some extra Cajun ingredients for a special supper. It was just amazing! That was Valentine’s Day 2017… ♥ We’d like to share this recipe with you this year, so you may try it on Friday!!
Do you want to skip the restaurant on Valentine’s Day in favor of cooking something for that special someone? Let me tell you, it’s a win-win. You will save a lot of money because restaurants charge exorbitant prices on special days.
And what better way to wow your lover than to prepare a magnificent, exquisite meal? What about the cherry on top? It’s quite quick and simple, so no slaving in the kitchen. Simply raise your glass and have a great dating night with our Cajun shrimp scampi.
For the most part, it’s just standard scampi. However, the Cajun tastes improve this dish, which is made creamier with a splash of cream. Mark my words: you will fall in love with this new manner of scampi-ing!!
What is Cajun scampi?
Before we go into Cajun, let’s speak about traditional scampi. This sophisticated and exquisite meal is quite popular at Italian and seafood restaurants. The shrimp is served either plain or in a rich, delectable sauce made with butter (of course!), garlic, a bit of lemon, dry white wine, and fresh parsley.
Shrimp scampi is often served as a heavy dinner over a bed of linguine or angel hair pasta, although some establishments serve it as an appetizer with crusty bread. I’d rather have both since it goes well with pasta and you need to finish off that buttery divineness with some crusty bread.
Imagine all of this with some Cajun flavor and a dash of cream. The entire scampi experience is breathtaking, with your taste buds tingling from the incredible Cajun scampi tastes.
When shopping for Cajun shrimp scampi, you’ll need the following:
- Shrimp – We like fresh, extra big or jumbo shrimp for our scampi. They’re plump and juicy. You may also buy frozen foods; simply defrost them in cold water. Depending on whether they are peeled or not, the recipe may take somewhat longer. But the rest goes so quickly that I don’t mind peeling a few shrimp. Especially when I get a good price on wild-caught shrimp. Yes, they are somewhat more expensive than farm-raised, but the flavor of wild caught is unparalleled. We’re keeping the tails on, but that’s just personal taste.
- Olive oil – Use high-quality olive oil for this recipe.
- Butter is the most significant ingredient in scampi sauce. The sauce is the star here. It can transform plain scampi into something so delicious that I can’t stop eating it.
- Garlic, plenty of it. Scampi without a good amount of garlic is unheard of.
- Salt & pepper, to taste.
- Please use fresh lemon juice. A touch of lemon is quite vital.
- White wine – It helps to blend all of the tastes. We enjoy dry wines such as sauvignon blanc or chardonnay. To enhance the taste, teetotalers can substitute a little amount of chicken stock.
- Chopped fresh parsley – A light dusting of this fresh green herb is delightful, and it makes a wonderful mild finish.
- Parmesan is used for garnishing.
- Cajun spice – This is the particular portion of the recipe that kicks off the scampi tastes.
- Cream adds a creamy, delicious texture to the scampi sauce.
How To Make Cajun Shrimp Scampi
Before beginning to cook, we recommend completing any necessary chopping, such as garlic and parsley. It cooks quickly, and you don’t want overdone rubbery shrimp.
The rest is straightforward. In a medium-sized pan, heat the olive oil and 3 tablespoons butter. Sauté chopped garlic for 30 seconds to a minute until aromatic.Add white wine and simmer for a few minutes..
Then add the shrimp and Cajun spice.Stir until all ingredients are thoroughly blended. Allow the shrimp to cook until almost done, which should take around 3-5 minutes depending on their size.
Stir in the lemon juice, cream, and the remaining 1 tablespoon butter (yes, we need a lot of butter). You have a valid reason (it is Valentine’s Day, after all).
Cook for an extra minute. Season to taste with salt and freshly ground pepper, as well as chopped parsley. With a short stir, this delight is ready to be given to the love of your life alongside your favorite spaghetti or zoodles. Don’t forget to serve some crusty hot bread on the side to mop up the golden rich sauce, as well as a great glass of wine to accompany this lovely dinner.
Frequently asked questions
Can you make it low-carb or ketogenic?
Yup. Doesn’t it already seem keto, except the pasta and bread? Simply serve it with some cooked vegetables or those delicious green zoodles.
How long you can store this scampi?
Seafood tastes delicious when it is freshly prepared. If you produced a large quantity, we recommend finishing it by the next day.
I hope everyone of my readers and followers have a wonderful Valentine’s Day. Keep reading and expressing your support for GypsyPlate!! We appreciate our fans, who are expanding by the day. All it needs is your love ❤!! Happy Valentines LOVE!!!
Recipe Card
Cajun Shrimp Scampi
Ingredients
- 1 lb shrimp
- 4 garlic cloves chopped
- 4 Tbsp butter
- 2 Tbsp olive oil
- 1/4 cup white wine
- 1 Tbsp Cajun seasoning see note 1
- 1/4 cup heavy cream
- 1 lemon juiced
- 1/2 cup chopped parsley
- Salt to taste
- Fresh ground pepper to taste
- Parmesan cheese for garnishing
Instructions
- In a medium saucepan, heat the olive oil and 3 tablespoons butter.
- Add garlic and sauté for 30-60 secondsAdd white wine and reduce for 2-3 minutes.Stir in the shrimp and Cajun seasoning.Cook for 3–5 minutes, depending on the size of the shrimp.The shrimp should be almost completely cooked.Add the remaining butter, lemon juice, and cream.Stir and cook for a further minute.Season to taste with salt, pepper, and parsley.Serve hot with spaghetti or zoodles..
