Pan Sautéed Shrimp

Main Course

Courtesy of Captain Brian Dickinson, Buras, LA

Serves 4

Ingredients: 
  • 4 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1/2 cup chopped green onions
  • 1/4 cup chopped garlic
  • Cajun seasoning to taste
  • 1 pound (41–50 count) wild-caught Louisiana shrimp, peeled and deveined
  • cooked angel hair pasta

Note: The photo on the right shows the Pan Sautéed Shrimp but with fish instead of pasta. The shrimp in the photo should look similar to these as they were prepared with this recipe.

Pan Sautéed Shrimp

Pan Sautéed Shrimp

Click image to enlarge
Method: 

Set a skillet, preferably cast iron, over medium-high heat and add olive oil and butter. Heat through.
Add green onion, garlic, and seasoning, and cook until vegetables wilt, about 4 minutes. Reduce heat to medium-low and add shrimp.
Cook until shrimp turn pink, about 5 minutes.

Serve shrimp and sauce over angel hair pasta.

Similar Recipes by course
Garlicky One-Skillet Chicken Catfish Evangiline Cajun-Style Navy Beans With Sausage Baked Creamy Feta Orzo Kelly English’s Dad’s Grillades Shrimp and Asparagus Stir Fry
Shrimp and Asparagus Stir Fry Tuscan Beef and Black Pepper Stew Roast Rack of Pork Shrimp Tostadas with Beans & Guac Spicy Stir-Fried Cumin Beef Easy Shrimp Linguine

Louisiana Recipes Weekly



 

Every Thursday you'll receive new recipes, events & festivals and more. See archive