Is wonderful. I'm surprised DH loved it because he's not a big pasta person unless it's drowned in red meat sauce.
GinaâÂÂs Lemon Linguine With Scampi
Vegetable oil (Note: I omit the oil in the water)
1 TBSP kosher salt plus 1 1/2 teaspoons
3/4 lb linguine (Note: I use any long thin pasta)
3 TBSP unsalted butter
2 1/2 TBSP good olive oil
1 1/2 TBSP minced garlic (4 cloves)
1 lb large shrimp (about 16 shrimp),peeled and deveined
1/4 tsp freshly ground black pepper
1/3 cup chopped fresh parsley leaves (I omit if I don;t have any)
Zest of 1/2 lemon
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon,thinly sliced in half-rounds
1/8 tsp 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, 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.
***
Last night I just tossed shrimp and scallops in the sauce and served it over rice.
sushipup1
User
Related Discussions
Sooz - recipe for Scampi Diavolo, please?
Q
I'll share my recipe, if you'll share yours, March 6, 2011
Q
Cookalong #2 - Garlic
Q
Cookalong #5 - Lemon
Q
sushipup1