If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: There's a little town on the Florida Panhandle called Blue Mountain Beach, and every summer my family (18 of us!) rents a big house there. We all take turns making dinner. My brother-in-law David is a great cook, and this recipe is his specialty.
The recipe calls for Cajun seasoning. If you don't have it, you can easily make your own by mixing together 2 tablespoons of salt, black pepper, white pepper, onion powder, garlic powder and paprika with 1 tablespoon of dried thyme, dried oregano and cayenne. You can adjust to your taste. Most commercial Cajun seasoning is excessively salty--this way you can control the salt. And Tony Chachere's comes in a no-salt version so you can add salt to taste as well.
Serves 4 (can be multiplied)
Shrimp and Marinade
- 2 pounds jumbo shrimp (10-15 or 16-20 per pound), peeled and deveined
- 1/2 cup olive oil
- juice of 2 lemons
- 4-5 cloves of garlic, minced
- 2 large sprigs of fresh rosemary
- 2 tablespoons Cajun seasoning
- Put shrimp and all marinade ingredients in a gallon Ziploc bag and let marinate for about an hour.
- Place the shrimp on skewers so that they lay flat. Grill over a hot flame about 3 minutes per side till barely cooked. (They will continue to cook in the sauce and you don't want to overcook them. )
Pasta and Sauce
- 1/2 pound butter (yup, that's 2 sticks of butter)
- 3 tablespoons capers
- 3 tablespoons fresh lemon juice
- 4 cloves garlic, minced
- 1 bunch scallions, chopped fine
- 1 pound white button mushrooms, sliced
- Cajun seasoning to taste
- 1 pound thin spaghetti (or your favorite pasta)
- Cook pasta in salted boiling water for about 8 minutes or until just al dente.
- Melt the butter and add all the other sauce ingredients. Saute for about 4-5 minutes. Fold in the pasta, then add the cook shrimp. Taste and adjust seasoning. Serve with a dry white wine such as Pinot Grigio or Chardonnay. Bon Appetit!!!
- This recipe was entered in the contest for Your Best Dinner That Makes a Good Lunch
- This recipe was entered in the contest for Your Best Family Recipe
- This recipe was entered in the contest for Your Best Barbecue
- This recipe was entered in the contest for Your Best Shellfish
- This recipe was entered in the contest for Your Best Seafood Pasta