Spicy Shrimp Scampi Pasta

This is a classic seafood dish with a spicy twist and cajun flair. It is not on the Peg Leg Pete’s menu but it is a special from time to time. A lot of  customers request the scampi and can be completed upon request.

Half lb of fresh large gulf shrimp (16-20ct)
6 oz of linguine (cooked)
1 teaspoon of olive oil
2 tablespoons of butter
pinch of salt
1 tablespoon of minced garlic
1 tablespoon of minced jalapeno
1/2 teaspoon of red pepper flake
1/4 cup of white wine
1/2 tablespoon of chopped parsley
pinch of fresh black pepper
1 tablespoon of lemon juice (squeeze half a lemon)
1 teaspoon of cajun blackening seasoning (the one Chef Michael uses is from Maria’s Fresh Seafood in Pensacola)

First heat up an eight to twelve inch saute pan up to high heat. Reduce the heat to medium high and add in the olive oil and butter. Make sure to coat the entire pan with the oil/butter mixture to prevent the ingredients from sticking. Once the butter melts and the pan is coated add the garlic, jalapeno, and red pepper flake. Once the garlic is starting to cook add in a pinch of salt.

Once the garlic starts to brown add in the shrimp. After you get the shrimp cooking add in the white wine. Spread the shrimp around in the pan evenly so they are all getting some of the heat. Turn up the pan to high heat to boil the wine for about 2-3 minutes.

Flip the shrimp over by either flipping them with the pan or using a pair of kitchen tongs. This is when you sprinkle in the cajun blackening seasoning. Cook the shrimp on the other side for about 2 minutes. Turn the heat down to medium and add in the pasta. Stir around the dish for another minute or so until it is at an appropriate heat.

Serve and enjoy!


Peg Leg Pete’s
1010 Ft. Pickens Road
Pensacola Beach, FL 32561

About the Chef:
Chef Michael Osley was born in Pensacola, FL and raised in Gulf Breeze, FL. He had been going to Peg Leg Pete’s to eat with his family since he was in elementary school. He first went to work at Peg Leg Pete’s in 2009 and has been cooking there ever since. Chef Michael has a bachelors degree in Psychology and Legal Studies from Rollins College and University of West Florida respectively. He has a passion for cooking that was passed down from his parents. He says he learned a lot about cooking from Chef’s Mark Tamayo and Chip Eisenhart of Peg Leg Pete’s. He also has a passion for live music, NFL football, NBA basketball, and fishing.


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