How do you improve on the classic shrimp scampi dish? By adding Cajun seasoning and serving it with fried baguette!
- 6 tablespoons olive oil, divided
- 4 tablespoons minced garlic, divided
- 3 tablespoons shredded Parmesan cheese, divided
- ¾ stick butter, divided
- 2 tablespoons minced shallots
- 1 teaspoon crushed red pepper
- 1 ½ pounds large, head-on shrimp
- ½ cup dry white wine
- 1 lemon, juiced
- 1 tablespoon Cajun seasoning (Optional)
- 1 baguette, cut into 4-inch slices
- salt and ground black pepper to taste
- ¼ cup chopped fresh parsley, or as desired
- Combine 3 tablespoons oil, 1 tablespoon garlic, and 1 tablespoon Parmesan cheese in a bowl. Stir and let sit for 30 minutes.
- Melt 3 tablespoons butter in a pan over medium heat. Whisk in remaining 3 tablespoons oil. Add shallots and red pepper and cook until fragrant, about 3 minutes. Reduce heat to medium-low. Add remaining garlic and shrimp. Cook, tossing frequently in butter, until cooked through and pink, about 5 minutes. Press down on the heads every so often to press juices into the sauce. Transfer shrimp to a bowl, leaving pan on the stove.
- Add white wine to the pan over medium heat and scrape up any cooked bits from the bottom. Let liquid reduce by 1/2, about 5 minutes.
- While sauce reduces, peel and de-vein shrimp.
- Add lemon juice, 4 tablespoons butter, and 2 tablespoons Parmesan cheese to the pan. Add Cajun seasoning. Cook, whisking frequently, until sauce thickens, about 15 minutes.
- Meanwhile, heat 4 tablespoons butter in a separate pan over medium heat. Brush baguette slices on both sides with reserved oil-Parmesan cheese mixture. Fry the bread in the hot butter until golden brown on each side, about 5 minutes. Transfer bread to a paper towel-lined plate.
- Add peeled shrimp to the sauce. Stir and simmer 2 to 3 minutes. Season with salt and pepper.
- Plate shrimp over fried baguettes. Spoon extra sauce on top and garnish with parsley. Serve immediately.