Shrimp Scampi Linguine
A classic shrimp scampi tossed with linguine in a lemon, garlic, butter and olive oil sauce.
Equipment
- Large Pot
- large heavy-bottomed pan
- Colander
- Tongs
- Zester or grater
Ingredients
- vegetable oil
- 1 tablespoon kosher salt plus 1 teaspoon
- 3/4 pound linguine
- 3 tablespoons unsalted butter
- 2 1/2 tablespoons olive oil good quality
- 1 1/2 tablespoons minced garlic about 4 cloves
- 1 pound large shrimp about 16, peeled and deveined
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup fresh parsley chopped leaves
- 1/2 lemon lemon zest zest grated
- 1/4 cup fresh lemon juice from about 2 lemons
- 1/4 lemon lemon thinly sliced into half-rounds
- 1/8 teaspoon hot red pepper flakes
Instructions
- Bring a large pot of salted water to a rolling boil. Add a drizzle of vegetable oil, 1 tablespoon kosher salt, and the linguine; cook according to package directions until al dente (about 7–10 minutes).
- While pasta cooks, heat the butter and 2 1/2 tablespoons olive oil in a large heavy-bottomed pan over medium-low heat.
- Add the minced garlic and sauté about 1 minute until fragrant, being careful not to let it burn.
- Add the shrimp to the pan with 1 teaspoon kosher salt and 1/4 teaspoon black pepper; sauté, stirring often, until shrimp are just pink and opaque, about 4–5 minutes.
- Remove the pan from heat and stir in the chopped parsley, grated lemon zest, 1/4 cup lemon juice, lemon half-rounds, and red pepper flakes; toss to combine.
- Drain the linguine in a colander and return it to the pot. Immediately add the shrimp and sauce to the pasta and toss thoroughly to coat.
- Serve the linguine and shrimp hot.
Notes
- Adapted from Meagan Leger and Barefoot Contessa.