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!).
4. Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shirmp have just turned pink, about 5 minutes, stirring often.
5. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes (if preferred). Toss to combine.
6. When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shirmp and the sauce, toss well, and serve. Enjoy!
Recipe courtesy of Ina Garten (Barefoot Contessa)
Yield: 3-4 servingsPin it
Linguine with Shrimp Scampi
prep time: 10 MINScook time: 15 MINStotal time: 25 mins
Delicious, simple to make dish and the lemony flavor brings light and freshness to it and really highlights the shrimp.
ingredients:
- 1 lb large shrimp, peeled and deveined
- 3/4 lb linguine pasta
- 1 tbsp kosher salt plus 1/2 tsp
- 2 1/2 tbsp good olive oil
- 1 1/2 tbsp minced garlic (4 cloves)
- vegetable oil
- 1/4 tsp 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 tsp hot red pepper flakes (optional)
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.
- 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 tsp 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 (if preferred). 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 the sauce, toss well and serve.
Created using The Recipes Generator
No comments:
Post a Comment