LINGUINE WITH SHRIMP SCAMPI

By á-160034

Ina Garten
Serves 6

Ingredients

• Vegetable oil
• Kosher salt
• 1 1/2 lbs linguine
• 6 Tb (3/4 stick) unsalted butter
• 5 Tb good olive oil
• 3 Tb minced garlic (9 cloves)
• 2 lbs large shrimp (16 per lb), peeled and deveined
• 1/2 tsp freshly ground black pepper
• 3/4 C chopped fresh parsley
• Grated zest of 1 lemon
• 1/2 C freshly squeezed lemon juice (*I don’t like so much lemon)
• 1/2 lemon, thinly sliced in half-rounds
• 1/4 tsp hot red pepper flakes

Preparation

Step 1

Drizzle some oil in a large pot of boiling salted water; add 1 Tb of salt and the linguine. Cook for 7 to 10 min, according to package directions.

Meanwhile, in another large (12”) heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Sauté for 1 minute. Add shrimp, 1 Tb salt and the pepper. Sauté 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. When the pasta is done, drain and return to the pot. Immediately add the shrimp and sauce, toss well and serve.

*Allow 5-6 shrimp per man & 4-5 shrimp per woman.
Needs more sauce.
Add white wine to deglaze the pan and *no lemon juice.