Linguine with Shrimp Scampi
Marci
ingredients
- 6 tablespoons olive oil
- 1 teaspoon coarse salt, plus more for boiling water and seasoning
- 1 1/2 pounds dry linguine
- 6 tablespoons unsalted butter
- 3 tablespoons garlic, minced (about 9 cloves)
- 25 large shrimp, shelled and deveined
- 3/4 cup fresh flat leaf parsley, minced
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup lemon juice, freshly squeezed (about 4 lemons)
- 1/2 teaspoon red pepper flakes, crushed
- 1/2 lemon sliced thinly into half-rounds
- Zest of one lemon
directions
- 1
Drizzle 1 tablespoon olive oil into boiling salted water. Add linguine and cook according to the directions on the package.
- 2
While the pasta is cooking, place the butter and the remaining 5 tablespoons olive oil in a large, heavy-bottomed pot and set over medium heat. Once butter has melted, add the garlic and saute until lightly brown, about 2 minutes, being careful not to let it burn. Add the shrimp, parsley, salt, and pepper and saute, stirring occassionally until the shrimp have just turned pink, about 5 minutes. Turn off the heat.
- 3
When the pasta is done, drain the cooked linguine and add immediately to the shrimp. Add the lemon juice, pepper flakes, lemon slices, and lemon zest. Toss well, season to taste, and serve immediately.
Source: Martha
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