Ingredients
1
lbs large (16-20 count per pound) shrimp, peeled and deveined
2
tsp Emeril's Original Essence
1/4
cup fresh lemon juice
1/8
tsp freshly ground black pepper
3
to 4 tbsp chopped fresh parsley leaves
Directions
1.
Toss the shrimp in a medium bowl with the Essence.
2.
Place the olive oil and 2 tbsp of the butter in a large skillet over high heat.
3.
Add the shrimp and spread them out evenly in the skillet.
4.
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.
5.
Remove the skillet from the heat and stir in the parsley. Serve hot.
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