INGREDIENTS
Add some Cherry Tomato and Shallot to the sauce
Olive oil1 tablespoon kosher salt plus 1 1/2 teaspoons3/4 pound linguine3 tablespoons unsalted butter2 1/2 tablespoons good olive oil1 1/2 tablespoons minced garlic (4 cloves)1 pound large shrimp (about 16 shrimp), peeled and deveined1/4 teaspoon freshly ground black pepper1/3 cup chopped fresh parsley leaves1/2 lemon, zest grated1/4 cup freshly squeezed lemon juice (2 lemons)1/4 lemon, thinly sliced in half-rounds1/8 teaspoon hot red pepper flakes
Parmesan cheese
Shrimp scampi Ina Garten
Prep Time
Cook Time
Passive Time Servings
INSTRUCTIONS
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. Reserve a few big ladles of pasta water in a separate bowl to use later.
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. If the pasta is too dry add some of the reserved pasta water to loosen it up. Serve with Parmesan and garlic bread.