Linguine with Shrimp Scampi

Published on July 20, 2014 | In | By |
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Ingredients

  • Vegetable oil
  • Kosher salt
  • 1 1/2 lbs linguine
  • 6 T (1/4 stick) unsalted butter
  • 5 T olive oil
  • 3 T minced garlic (9 cloves)
  • 2 lbs large shrimp (about 32 shrimp), peeled and deveined
  • 1/4 t freshly ground black pepper
  • 1/4 c chopped fresh parsley
  • Zest of 1 lemon
  • 1/2 c lemon juice (4 lemons)
  • 1/2 lemon thinly sliced in half rounds
  • 1/4 t hot red pepper flakes

Instructions

  • 1. Drizzle some olive oil in a large pot of boiling water, add 1 T of salt and the linguine, and cook for 7 to 10 minutes or according to the directions on the package.
  • 2. 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 T o 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.
  • 3. 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.

Instructions

  • 1. Drizzle some olive oil in a large pot of boiling water, add 1 T of salt and the linguine, and cook for 7 to 10 minutes or according to the directions on the package.
  • 2. 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 T o 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.
  • 3. 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.

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