I love eating seafood during the summer...especially after a long day spent outside...playing in the water...under the hot sun. Last night Shrimp Scampi seemed to be the perfect choice for a late night dinner.
I LOVE Ina Garten's Linguine with Shrimp Scampi recipe (from her cookbook Barefoot Contessa Family Style). The red pepper flakes give it just a little kick while the lemon zest and lemon juice keep this pasta dish feeling light and summery. Ina's recipe calls for linguine, but I prefer to serve my shrimp scampi with angel hair pasta. Whatever your preference, it will taste fabulous : )
- Vegetable oil
- 1 tablespoon kosher salt plus 1 1/2 teaspoons
- 3/4 pound linguine
- 3 tablespoons unsalted butter
- 2 1/2 tablespoons good olive oil
- 1 1/2 tablespoons minced garlic (4 cloves)
- 1 pound large shrimp (about 16 shrimp), peeled and deveined
- 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
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 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.
Pair this dish with am amazing Pinot Grigio or Sauvignon Blanc, and you will have a perfect ending to a perfect summer day.
Enjoy : )
(recipe from Barefoot Contessa Family Style, Copyright 2002)