Shrimp Scampi
(from Lucianolinda’s recipe box)
This makes A TON – I made it for Ben, two of our friends, and myself and we still had leftovers for a week!
Source: http://ourrecipeclub.blogspot.com/2008/04/linguine-with-shrimp-scampi.html (from RecipeThing user KGRecipes) (from RecipeThing user Ben+Steph)
Categories: Seafood
Ingredients
- Vegetable Oil
- Kosher salt
- 1 1/2 pounds linguine
- 6 tablespoons (3/4 stick) unsalted butter
- 5 tablespoons good olive oil
- 3 tablespoons minced garlic (9 cloves)
- 2 pounds large shirmp, peeled and deveined (just buy them that way)
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup chopped fresh parsley
- Grated zest of 1 lemon
- 1/2 cup freshly squeezed lemon juice (4 lemons)
- 1/2 lemon, thinly sliced in half-rounds
- 1/4 teaspoon hot red pepper flakes
Directions
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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.
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Meanwhile, in another large, heavy-bottomed pan, melt the butter and olive oil over medium heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 tablespoon 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.
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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.