Mother’s Day Shrimp Scampi

Ingredients

1/4 cup of compound butter

Lemon zest for finishing

2 lbs of Kauai Shrimp #8/12

1 carton Dry Spaghettini

1 carton of Cremini or Button Mushrooms

1 bunch of Italian Parsley

3 tbsp Vermouth

Directions 

Prepare the compound butter using the recipe below. Set aside until ready to use.

Bring a large pot of salted water to a boil. Cook the spaghetti until it is about ¾ of the way done.

Drain the pasta and set it aside. Lightly season with salt and toss with your preferred oil to prevent sticking.

Cut the mushrooms in half. Place them cut-side down in a pan and cook until golden brown. Do not salt the mushrooms while cooking.

Clean the shrimp by deveining them and removing the shell and head. You may leave the tails on if preferred.

In a pan, heat oil and add the pasta. Turn off the heat, then add a scoop of compound butter. Let the butter melt into the pasta and toss until evenly coated.

In a separate pan, heat oil and cook the shrimp. Cook the shrimp last to avoid overcooking.

Add vermouth, capers, and lemon juice to the shrimp. Then add the compound butter and cooked mushrooms.

Mix everything together until well combined. Finish with chopped Italian parsley.

To plate, add the pasta first, then top with a few shrimp. Sprinkle with parmesan cheese and garnish with a little lemon zest.

Serve and enjoy!

Preparing Shrimp Scampi Compound Butter

1 pound of unsalted butter

5 cloves of minced garlic

5 tbsp of capers

1/3 cup of vermouth

2 tbsp of potato starch

lemon zest of 2-3 lemons

1/4 of Lemon or Yuzu Juice

2 tbsp of white soy sauce

2 tbsp of Powdered Parmesan

Directions 

In a food processor, combine the unsalted butter, minced garlic, vermouth, potato starch, lemon zest, yuzu juice, shiro soy, powdered parmesan, and mushroom powder.

Blend until the mixture is smooth and fully combined.

Transfer the butter mixture to a bowl.

Add the capers and gently fold them in until evenly distributed.

Scoop the butter onto a sheet of parchment paper.

Roll the butter into a log shape, using the parchment paper to help form it.

Place the butter in the refrigerator and chill until firm.

Once firm, slice or scoop as needed and use in the recipe.