Shrimp Scampi

Directions

1. Boil linguine until al dente, reserving some starchy pasta water.

2. Peel and butterfly the shrimp. Toss shrimp with 2 tablespoons of oil, Blackstone Crazy Cajun Seasoning (to taste), 1 chopped garlic clove, 1 tablespoon of parsley, and the zest of the lemon. Set aside.

3. On medium-high heat, drizzle 2 tablespoons of oil and add tomatoes to blister for about 3-4 minutes. Add 2 tablespoons of butter, the remaining oil, shallots, and cook for 1 minute. Add garlic, tossing to cook with the tomatoes. Slide aside to make space for adding shrimp. Cook shrimp for 1 minute per side, then incorporate them with the tomatoes.

4. Add 3 tablespoons of butter and white wine to the shrimp and tomatoes. Allow it to cook for 1 minute to burn off the alcohol. Add the cooked pasta and 1/4 cup of pasta water, tossing to combine and coat the pasta. Add another 1/4 cup of pasta water. If tomatoes haven't burst, gently smash them to create the sauce along with the juice of half a lemon.

5. Add fresh grated cheese (preferably a combination of Pecorino Romano and Parmesan), toss throughout the pasta, and add the remaining butter and more pasta water if needed to create more sauce. Top with fresh chopped parsley and optional crushed red pepper.