Linguine With Shrimp Scampi

Linguine With Shrimp Scampi

Sierra Campbell - Laguna, CA

(recipe from Barefoot Contessa - a staple in my house!!)

Ingredients

Vegetable Oil

Kosher Salt

1 1/2 lbs linguine

6 Tbs (3/4 stick) unsalted butter

5 Tbs good olive oil

3 Tbs minced garlic (9 cloves)

2 lbs large shrimp (about 32) peeled and deveined - I buy the frozen pack at Costco that is already peeled and deveined, and then I defrost the shrimp a little under warm water and pull off the tails before I add it to the pasta)

1/2 tsp freshly ground black pepper

3/4 cup chopped fresh parsley

grated zest of 1 lemon

1/2 c freshly squeezed lemon juice (4 lemons)

1/2 lemon, thinly sliced in half-rounds

1/4 tsp hot red pepper flakes

Cooking Instructions

Drizzle some oil in a large pot of boiling salted water, add 1 tbs of salt and the linguine, and cook for 7-10 min, 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 tbs 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.