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 compound butter. (Recipe below!)

Boil spaghetti with salted water until 3/4 of the way done.

Strain pasta and set on the side. Sprinkle salt and preferred oil on pasta.

Cut mushrooms into halves and add to the pan cut-side down. (Do not salt mushrooms)

Cook mushrooms until golden brown.

De-vein and remove shrimp shell and head. Leave tail on if preferred.

To a pan cook pasta with oil.

Turn of the heat and add a scoop of compound butter. Let butter melt onto pasta and mix.

To another pan add oil and shrimp. (Cook shrimp last to avoid over-cooking.)

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

Mix and once combined add Italian parsley.

Now time to plate.

To the plate, add pasta first, a few shrimps, sprinkle parmesan cheese, and a bit of 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

30 tbsp of Powdered Parmesan

Directions 

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

Blitz until the mixture is smooth and fully combined.

Transfer the butter mixture into a bowl. Add the capers and gently fold them in.

Scoop the butter onto parchment paper and roll into a log shape.

Chill in the refrigerator until firm and ready to use.