Friday, November 12, 2010

Linguini with Shrimp Scampi

From: Barefoot Contessa
1 T kosher salt
3/4 lb. fresh linguine
5 T unsalted butter
2 1/2 T olive oil
1 1/2 T minced garlic (4 cloves)
1 lb. large shrimp, peeled and deveined
1/4 t. freshly ground pepper
1/3 c. chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 c. freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 tsp. hot red pepper flakes
Drizzle oil in large pot of boiling salted water, add 1 T salt and the linguine, and cook for 7-10 minutes or until al dente.
Meanwhile, in another large pan, melt the butter and olive oil over medium low heat. Add the garlic. Saute for 1 minutes. Be careful, the garlic burns easily. Add the shrimp, 1 1/2 tsp. of salt and the pepper and saute until the eshrimp have just turned pink, about 5 minutes, stirring often. Remove from the ehat, add the parsley, elemon zest, lemon juice, lemon slices and red pepper flakes. Toss to combine.

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