Monday, January 26, 2015

Shrimp Scampi Linguine

This 20 minute meal will soon be a family favorite! All the flavor of a lemony shrimp scampi - in pasta form!

I'm one of those people that don't think slaving over a stove necessarily results in a fantastic meal. Sure, some foods are better when cooked low and slow (cough these green beans cough) but there are plenty of super fast meals that still yield delicious flavor.

Thanks to quick cooking shrimp, you can have this on your table in 20 minutes - start to finish. And it's not because you're reaching for a mix or can of soup, either! Other than making your own fresh pasta, it's all real, fresh ingredients.

Shrimp Scampi Linguine
3/4 lb linguine
3 tablespoons salted butter
2.5 tablespoons olive oil + enough to drizzle in pasta water
4 cloves garlic, minced
1 lb large shrimp, peeled and deveined
1/3 cup chopped fresh parsley
1/2 lemon, zest grated
1/4 cup fresh squeezed lemon juice (about 2 lemons)
1/8 teaspoon red pepper flakes
salt and fresh ground pepper, to taste
thin sliced lemon, for garnish

Bring a large pot of salted water to boil. Drizzle in some olive oil and add the pasta. Cook, according to package directions, until al dente. Drain and return to the pot.

In a large pan, melt the butter and olive oil over medium-low heat. Add the garlic and saute for `1 minute. Add the shrimp and saute until just turning pink, about 5 minutes, stirring often. 

Remove from heat and add the parsley, lemon zest, lemon juice, red pepper flakes, and a decent amount of fresh ground pepper. Add the drained pasta to the pan and toss well. Taste and adjust seasonings if needed. Garnish with lemon slices and serve immediately.

Source: slightly adapted from Ina Garten

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