Wednesday, November 11, 2009

Linguine with Shrimp Scampi

This is very good! I sprinkled some fresh grated parmesan cheese on top, too (which the recipe doesn't call for). Also if you are serving this to young children, I would recommend omitting the red pepper flakes- they tend to make it a tad spicy!

Linguine with Shrimp Scampi

Canola/vegetable oil
6 tablespoons butter
5 tablespoons olive oil
9 cloves garlic, minced
1 pound large shrimp, peeled and deveined
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/3 cup chopped parsley
grated zest of 1 lemon
1/4 cup freshly squeezed lemon juice
1/2 lemon, thinly sliced into rounds
1/4 teaspoon red pepper flakes
12 ounces linguine

Drizzle some oil in a large pot of boiling salted water. Add the linguine and cook until al dente, 7-10 minutes. Meanwhile, in another large heavy bottomed pan, melt the butter and olive oil over medium low heat. Add the garlic. Saute for 1 minutes. Don't burn the garlic. Add the shrimp, salt and pepper and saute just until shrimp turns pink, five minutes. Remove from heat. Add parsley, lemon zest, lemon juice, lemon slices and red pepper. Toss to combine. Drain pasta and toss with sauce and serve.

From Food Network's Barefoot Contessa

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