I love being in the kitchen cooking and experimenting with different approaches to some of my favorite dishes. Taking a simple dish to new heights or making a complex dish less complicated. I began experimenting with the idea of taking a simple shrimp scampi recipe and adding a remarkable twist for a more dynamic punch. I call it “Scampi with a Twist”. I thought it came out fabulous with the right amount of blended flavors, and have made it several more times for family and friends.

This recipe is made best with an angel hair or fettuccini size pasta, however; feel free to use whatever type of pasta you’d like. It keeps it on the lighter side especially with all the added ingredients. Just like a regular scampi I use all fresh ingredients for maximum flavor. And by all means, do not skimp on the garliccc…lol! Try the recipe and please tell me what you think. All comments are welcome.

Scampi with a Twist

Ingredients

2 cups cooked pasta (drained) (reserve ¼ cup of pasta water for later)

3 tbsp. fresh squeezed lemon juice (reserve a tsp of lemon rind for later)

6-8 cloves of garlic (finely chopped)

¼ cup freshly chopped basil

½ stick of salted butter

3 tbsp. extra virgin olive oil

2 bay leaves

2 tsp capers

1/8 tsp coarse black pepper

Pinch of salt to taste

½ cup cooking white wine

½ cup parmesan cheese

1 lb large cleaned and deveined shrimp

½ lb of medium sliced Andouille sausage (sliced approx. ¼ inch thick)

1 cup of fresh baby spinach

In a deep sauté pan add butter and olive oil.  Once butter has melted under a medium fire (to avoid browning) add garlic, bay leaves, capers & spinach.  Once spinach is wilted add shrimp, sausage until shrimp turns a light pink.  Add the salt, pepper, white wine, and basil while slowly adding the pasta water to slightly thicken the sauce.  After flavors have simmered a few minutes add the pasta, lemon zest and lemon juice.  Right before ready to serve add the parmesan cheese slightly mixing into the dish.

Bon Appetite!