1 lb large peeled shrimp about 30-45, thawed if frozen
1lb linguine, 1 box
Splash of vegetable oil
2tbs olive oil
2tbs minced garlic, 4-5 cloves
1/3 cup freshly minced parsley leaves
2 lemons, zest grated
Juice of two lemons sans seeds
1tbs crushed red pepper
1/4 cup reserved pasta water
1/4 cup shredded Parmesan cheese
Salt and Pepper to taste
Prep your ingredients and keep in small bowls until the time comes to use them. Mince your garlic if not using jarred, mince the parsley, roll your lemons then zest them before slicing to squeeze the juice into a separate little bowl from the zest. Get the butter and olive oil and red peppers ready. Shred the Parmesan if not using pre-shredded.
Drizzle a splash of vegetable oil in a large pot of boiling water, add 1tbs of salt and the linguine and cook for 11 minutes. Meanwhile, in a large 10-12in skillet, melt the olive oil and butter over medium heat. Add the garlic and sauté for about a minute then add the shrimp. Cook the shrimp until just pink, about five minutes, stir and turn as needed. DO NOT overcook. Remove from the heat and add the lemon, lemon zest, red pepper flakes. Stir. Salt and pepper to taste.
Before draining the pasta use a coffee cup to scoop about 1/4 cup of pasta water from the pot, be careful not to burn yourself. Drain the pasta and pour into a large pasta bowl. Stir in the parsley and the reserved pasta water. Dump the shrimp mixture over the top. Sprinkle with Parmesan cheese and serve immediately.
If you mix the shrimp into the pasta you risk overcooking the shrimp in the hot pasta. You can cook a bag of broccoli in the microwave, or with the pasta, and stir in with the pasta before adding the shrimp. This pasta mixture is good leftover with grilled chicken assuming all the shrimp were eaten and you have leftover pasta. A shot of white wine will enhance the shrimp mixture if you like white wine, add this when just removed from the heat.
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