Week 19: Linguini with Shrimp Scampi

I have a thing for shrimp scampi. I love it with pasta. I love it baked and buttery all by itself. But, I've never really made a shrimp scampi that I've really, really loved.

That's what led me to this recipe.

It is a shrimp scampi with pasta and without a lot of butter. The final product was light and lemony tasting. (I made it in the dead of winter, but it would be a great summer pasta dish.)

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

Serves 6
Prep time: Super quick (less than 20 minutes)

Vegetable oil
Kosher salt
1 1/2 lb linguine
6 Tbsp unsalted butter
5 Tbsp olive oil
3 Tbsp minced garlic (9 cloves)
2 pounds large shrimp, peeled and deveined
1/2 tsp 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 Tbsp salt and linguine. Cook according to package directions.

In a large, heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minutes. Be careful, the garlic burns easily!

Add the shrimp, 1 Tbsp 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.



I made half a batch of this - it was more than enough for dinner for two hungry adults and a good size lunch portion. My only real complaint is the parsley; there was too much parsley. We'll make this again, though. It was super quick and really tasty.