This dinner is a family favorite - after a busy night of running around, this is a delectable meal that tastes like it took a long time to prepare. The peppery flavor of the shrimp is well balanced by the lemony taste of the noodles. It's rare when I find a meal that everyone in the family loves, so of course, when I do - it's natural that I would want to share it with you!!
For just the 5 of us, I cut the recipe in half. Stick with the original portions if you want leftovers, or if you are serving a crowd.
Linguine with Shrimp Scampi
- Ina Garten, Barefoot Contessa Family Style Cookbook
1 1/2 pounds linguine
6 T unsalted butter
5 T good olive oil
3 T minced garlic (9 cloves)
2 pounds large shrimp (about 32 shrimp), peeled and deveined
1/2 tsp freshly ground black pepper
3/4 C 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
Drizzle some oil in a large pot of boiling salted water, add 1 T of salt and the linguine, and cook for 7-10 minutes, or according to the directions on the package.
Meanwhile, in another large (12") heavy-bottomed pan, melt the butter and olive oil over medium heat. Add the garlic. Saute for 1 minute - be careful, the garlic burns easily! Add the shrimp, 1 T 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.
Enjoy and live life with gusto!