Recipe originally published on KetovangelistKitchen.com on 5/10/19. It has been lightly edited for re-publication.
My son is a huge seafood fan, and while it's not really my favorite, I do try to be a good mom and incorporate things the kids really enjoy into our routine. Shrimp scampi is something he loves. Buttery, garlicky, and Parmesan cheesy.....mmmmmm. It's kind of hard to disagree.
It just so happens that I am successfully growing red chilies this year, and so I decided to throw together this spicier variation on a bit of a whim. The funny thing is that my usually spice-averse son didn't feel the heat, but did appreciate the slight change in flavor the chili pepper added. Backyard garden win.
Notes: The heat here is super easy to adjust based on personal taste. I went easy on the peppers, adding just one small little beauty, but if you like it spicier feel free to add an additional pepper (or two!). On the flip side, if you don't want the spice (or are avoiding nightshades), but still like scampi, just leave it out. It tastes just a delicious without it.