I have been loving shrimp lately, and so I was so happy when I found this recipe and it turned out to be so delicious. This recipe really is super easy and quick, and it is so tasty and not fishy at all. I think that this will become a standby in your house, I know it will in mine.(FYI: If you want to print, email, or share this recipe or any of our recipes, click on the "share" button at the bottom of any post for several options.)
Linguine with Shrimp Scampi
Recipe by Barefoot Contessa Family Style
Recipe by Barefoot Contessa Family Style
Pictures by Caroline
Vegetable oil
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined (I used frozen pre-cooked shrimp)
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves (I used dry parsley flakes and they worked fine; if using dry parsley use about 1/2-1 tablespoon dry flakes)
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds (I omitted this)
1/8 teaspoon hot red pepper flakes
Directions
1. Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt (salt and oil in the water are always optional) 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. 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. (If using pre-cooked shrimp, cook until just heated through). Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
3. 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.
Vegetable oil
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined (I used frozen pre-cooked shrimp)
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves (I used dry parsley flakes and they worked fine; if using dry parsley use about 1/2-1 tablespoon dry flakes)
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds (I omitted this)
1/8 teaspoon hot red pepper flakes
Directions
1. Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt (salt and oil in the water are always optional) 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. 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. (If using pre-cooked shrimp, cook until just heated through). Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
3. 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.
-Caroline
4 comments:
This all looks so good. Its hard when I see a new post because I know that I will be so hungry after seeing the pictures and recipe. Brad is such a lucky guy to have you in the house!!
A great pasta dish. The lemon flavor is just right with the shrimp.
We tried this for dinner last night. It was really good. I would recommend not quite so much parsley though. The leftovers were good too, especially with some added pepper flakes.
This has become a favorite stand by at our house. I look forward to having it for dinner tonight.
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