really, why go out to a restaurant when you can eat like this at home?
Linguine With Shrimp Scampi
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated (I do not use this.)
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds (For presentation purposes, don’t bother for family.)
1/8 teaspoon hot red pepper flakes
Cook linguine with 1 tablespoon of salt according to package directions. Meanwhile, in a large saute pan or skillet, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for just 1 minute. Then add the shrimp, 1 1/2 teaspoons of salt, and the pepper. Saute until the shrimp have just turned pink, about 5 minutes. Stir often.
Remove from the heat. Add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine. (I don’t bother with the lemon slices unless it’s for company. And I eliminate the lemon zest. I feel it’s plenty lemony without the zest.)
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce. Toss well and serve.
recipe origin: Barefoot Contessa Family Style