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Shrimp Scampi with Linguine




Source of Recipe


Copyright 2002. "Barefoot Contessa Family Style."


List of Ingredients




Vegetable oil
1 Tblsp. kosher salt plus 1 1/2 tsp.
3/4 lb. linguine
3 Tblsp. unsalted butter
2-1/2 Tblsp. good olive oil
1-1/2 Tblsp. minced garlic (4 cloves)
1 lb. large shrimp (about 16 shrimp), peeled and deveined
1/4 tsp. freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 tsp. hot red pepper flakes


Recipe



Drizzle some oil in a large pot of boiling salted water, add 1 Tblsp. 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. Saut� for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 tsp. of salt, and the pepper and saut� 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. Yield: 3 servings.