Monday, July 6, 2009

Linguine with Shrimp Scampi

This dish is a Bozo favorite. If your kids don't like shrimp, the pasta is great on it's own too. It's a super quick & easy weeknight dinner. The recipe I use is modified from BFC's Family Style cookbook. It cooks up very quickly & it helps to have all of your ingredients ready before beginning.

Start with 4 cloves of garlic. Peel & mince them. Set aside for now.

Then, juice a 1/4 cup of lemon juice & thinly slice a 1/4 of a lemon.

Place in a bowl. Wash about a 1/2 bunch of Italian parsley, mince a 1/2 cup & add to the bowl,

along with a pinch of red pepper flakes. Set aside.

Prepare 1 pound of shrimp, by peeling & deveining them. Bring a large pot of water to a boil. Add a splash of olive oil to the water & begin cooking the linguine. Meanwhile, melt 2 tablespoons of butter & 2 tablespoons of olive oil in large skillet.

Add the minced garlic & saute for 1 minute. Then, add the shrimp, along with a teaspoon of kosher salt & some freshly ground pepper. Cook for about 5 minutes, or until all the shrimp are pink.

Remove the pan from the heat & add the lemon juice, lemon slices, parsley & red pepper flakes. Stir. Drain the pasta,

& add it to the pan with the shrimp. Toss well to coat all the pasta evenly with the sauce. Serve immediately.

Linguine with Shrimp Scampi

Adapted from Barefoot Contessa's Family Style Cookbook
Serves 4

3/4 pound linguine
2 tablespoons unsalted butter
2 tablespoons olive oil
4 cloves of garlic, minced
1 pound shrimp, peeled & deveined
kosher salt & pepper
1/2 cup chopped fresh parsley
1/4 cup freshly squeezed lemon juice
1/4 lemon, thinly sliced
1/8 teaspoon red pepper flakes

Bring a large pot of salted water to a boil. Add a splash of olive oil & the linguine. Cook according to the package instructions.
Meanwhile, in a large saute pan, melt the butter & olive oil over medium heat.
Add the garlic & saute for 1 minute. Add the shrimp, 1 teaspoon kosher salt & some freshly ground pepper. Saute until the shrimp turn pink, about 5 minutes.
Remove the pan from the heat & add in the parsley, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
Drain the pasta & pour it into the pan with the shrimp. Toss to coat the pasta with the sauce, and serve.
Click here for the printable recipe.


nooschi said...

The linguine looks sooooo good! The pictures are making me hungry. Love how easy it is.

Kim said...


Tomorrow night's dinner! Thanks!

Laura said...

Shrimp scampi is one of our favs around here. Especially in the summertime!

Zoe said...

This is awesome, i love shrimp scampi!

Melissa said...

Finally got around to making this last night after printing it out via Foodgawker 2 months ago. Absolutely delicious. Almost surprisingly so. Dishes like this help me to keep convincing my husband to eat more non-red-sauce pastas (which I don't like much).

Thanks so much for posting it!!

Anonymous said...

Great recipe, but I'm on a mission: to STOP people in the U.S. from adding olive oil to boiling pasta to "keep it from sticking".

This is not necessary because pasta can be un-stuck by running under hot water.

Many years in Italy have made me a pasta snob and this lesson I've never forgotten after I added olive oil to a pot in front of a room of Italian friends, who burst into laughter at the concept.

If I could only stop people from using a spoon to eat spaghetti, I will rest in peace. Contrary to looking sophisticated, using a spoon makes you look like you're a toddler just teaching yourself to eat when you use a spoon and a fork.

any well-mannered Italian knows how to curl their pasta on the side of the bowl.

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