LINGUINE WITH SHRIMP SCAMPI
Source: Barefoot Contessa
Servings/Yield: 3 servings
¾ pound linguine
3 Tbsp unsalted butter
2 ½ Tbsp good olive oil
1 ½ Tbsp minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
¼ tsp 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 tsp 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.
© Barbara Deitch 2020