Friday night, we made this and we both curled up on the couch after a long week. I thought about suggesting we go “Lady and the Tramp” with the linguine, but then I realized that would mean sharing my noodles so I quickly nixed that idea. I made a few small changes to Ina’s original recipe and served sauteed asparagus on the side. This meal takes 30 minutes to make, but it looks very elegant.
Linguine with Shrimp Scampi
original recipe from Barefoot Contessa Family Style
via Food Network
1 tablespoon kosher salt plus 1 1/2 teaspoons
1 pound whole wheat linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1.5 pound large 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)
1/8 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 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.