Friday, April 15, 2011

Linguine With Shrimp Scampi

I love when a recipe is a cinch to pull together, is equally great for entertaining or enjoying alone and, most importantly, tastes GOOD.  This recipe for Linguine with Shrimp Scampi fits the bill on every count.  I've whipped it up for a lunch course and also when the time has escaped me and I want to get something fast--and yummy--on the table for dinner. 

Made with ingredients that you typically have on hand, it's really at the top of the pack for "go to meals". Oh yeah, and did I mention how good it is?!

Happy Eating!

Linguine With Shrimp Scampi 
Note: Serves 6, but I've scaled it down to lesser servings when needed.

1 1/2 pounds linguine
6 tablespoons (1/4 stick) unsalted butter
5 tablespoons olive oil
3 tablespoons minced garlic (9 cloves)
2 pounds large shrimp, peeled and deveined
2 teaspoons, plus more for seasoning pasta water
1/2 teaspoon freshly ground black pepper
3/4 cup chopped fresh parsley
Grated zest of 1 lemon
1/2 cup freshly squeezed lemon juice
1/4 cup dry white wine (optional)
1/2 lemon, thinly sliced in half-rounds
1/4 teaspoon hot red pepper flakes

Bring a large pot of water to a boil, add a generous amount of salt and the linguine, and cook according to package directions.

Meanwhile, in another large, heavy-bottomed pan, melt the butter and olive oil over medium-low heat.  Add the garlic and saute for 1 minute.  Add the shrimp, 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,  wine, lemon slices and red pepper flakes.  Toss to combine.

When the pasta is done, drain the cooked linguine and immediately add it to the shrimp and sauce.  Toss well, serve and enjoy!
Adapted from Ina Garten


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