Monday, March 23, 2009

Linguine with Shrimp Scampi

Here's another favorite from my "keeper recipes" file and a quick one for serving on those busy Fridays during Lent. Put the water for the pasta on to boil while you get the rest of the ingredients prepared. The dish takes only as long as it takes to cook the pasta. Be careful not to overcook the shrimp or they will get tough. Serve with a green salad or steamed and buttered green beans.

Linguine with Shrimp Scampi
from Barefoot Contessa Family Style by Ina Garten

Vegetable oil
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon 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 teaspoon 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.

1 comment:

  1. I love Barefoot Contessa! Wouldn't you just love to join her for lunch in her garden someday? Girls trip to stalk Ina!



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