Linguine with Shrimp Scampi
Ingredients
- Canola/vegetable oil
- Salt
- 6 tablespoons butter
- 5 tablespoons olive oil
- 9 cloves garlic, minced
- 1 pounds large shrimp, peeled and deveined
- ½ teaspoon freshly ground black pepper
- 1 ½ teaspoons salt
- ⅓ cup chopped parsley
- Grated zest of 1 lemon
- ¼ cup freshly squeezed lemon juice
- ½ lemon, thinly sliced into rounds
- ¼ teaspoon red pepper flakes
- 12 ounces linguine
Instructions
- Drizzle some oil in a large pot of boiling salted water. Add the linguine and cook until al dente, 7-10 minutes.
- Meanwhile, in another large heavy bottomed pan, melt the butter and olive oil over medium low heat.
- Add the garlic. Sautè for 1 minute. Don’t burn the garlic. Add the shrimp, salt and pepper and sautè just until shrimp turns pink, five minutes.
- Remove from heat. Add parsley, lemon zest, lemon juice, lemon slices and red pepper. Toss to combine. Drain pasta and toss with sauce and serve.
Notes
Shrimp: I used easy peel frozen shrimp already deveined. They were delicious and a little cheaper than using “fresh” shrimp (plus I am inland so far “fresh” seafood doesn’t really exist).
Original Recipe: the original recipe calls for a bit more fresh lemon juice but I wanted the buttery garlic flavors to come out more so I cut down the fresh lemon juice and was glad I did. But if you like a strong lemon zing, add the full 1/2 cup. Also, the lemon slices kind of got in the way of the dish, in my opinion, so although they add an elegant touch, I think I will eliminate them next time.