Linguine with Shrimp Scampi

Another one of the things that I'm trying to learn to love is shrimp. I decided to try out a shrimp scampi recipe and it turned out really good! It's super easy to put together - perfect for a busy weeknight. I used whole wheat linguine and already peeled and deveined shrimp from Whole Foods. Next time I make this, I'll up the garlic and maybe even the red pepper flakes to give it some more kick.

Linguine with Shrimp Scampi
Barefoot Contessa Family Style - Ina Garten

Cook Time 15 min
Level Easy
Yield 3 servings

Prep 10 min
Cook 15 min
Total 25 min
Vegetable oil

1 tablespoon kosher salt plus 1 1/2 teaspoons
¾ lbs. linguine
3 tablespoons unsalted butter
2 ½ tablespoons good olive oil
1 ½ tablespoons minced garlic (4 cloves)
1 lb. large shrimp (about 16 shrimp), peeled and deveined
¼ teaspoon freshly ground black pepper
⅓ cup chopped fresh parsley leaves
½ lemon, zest grated
¼ cup freshly squeezed lemon juice (2 lemons)
¼ lemon, thinly sliced in half-rounds
⅛ teaspoon hot red pepper flakes

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

MacGourmet Rating: 4 Stars

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