I made this dish so many times and it is one of my family's favorite pasta dishes. A very good scampi recipe. Delicious, simple to make and the lemony flavor brings light and freshness to it and really highlights the shrimp.
Linguine pasta not available? No problem. You can use spaghetti instead or even zucchini pasta if you prefer a healthier version. It is even great when paired with just plain white rice. I love lemon so the amount it calls in the recipe is perfect for me but if you're not keen in too much lemon or you're afraid the taste is overpowering, simply omit the use of lemon zest and slices. So it really depends on your taste.
Total: 25 minutes
Prep: 10 minutes
Cook: 15 minutes
Yield: 3 servings
Level: Easy
INGREDIENTS:
1 pound large shrimp, peeled and deveined
3/4 pound linguine pasta
1 tablespoon kosher salt plus 1/2 teaspoon
3/4 pound linguine pasta
1 tablespoon kosher salt plus 1/2 teaspoon
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
vegetable oil
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)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes (optional)
DIRECTIONS:
1. 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.
2. Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat.
3. Add the garlic. Saute for 1 minute. (Be careful, the garlic burns easily!).
