Yes, you read that correctly. This meal sounds divine and will be on your table in 10 minutes
Depending on how fast your water boils.
This is one of my favorite dinners (read: I inhale this straight from the refrigerator in the dark if there are any leftovers). It is a great light summer pasta dish and I love its simplicity. Use as little or as much shrimp as you want - I tend to use more because I love having one with each bite. Feel free to leave out the red pepper flakes if you don't like spice, but I'll never forgive you.
Note: The pasta pictured above is fettucine. It's what I had. But linguine is the most perfect pasta for this recipe. Amen.
Shrimp Scampi Linguine
- Olive oil
- 1 pound linguine
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1- 1 1/2 pound(s) large shrimp, peeled and deveined
- Black pepper
- 1/3 cup chopped fresh parsley leaves
- Zest from half a lemon
- Juice from 2 lemons
- 1/4 lemon, thinly sliced in half-rounds
- 1/8 teaspoon hot red pepper flakes
- Drizzle some olive 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, heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute, taking care not to let the garlic brown (this will make it bitter).Add the shrimp, about a teaspoon 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 done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.