Linguine With Shrimp Scampi - Barefoot Contessa Ina Garten

cookiedog's Note:

This is a light pasta dish with plenty of shrimp, garlic, and lemon. I have reduced the amount of lemon and salt from the original recipe to suit my DBF's tastes. The leftovers are just as good heated up in the microwave the next day.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 3

• vegetable oil
• kosher salt
• 3/4 lb linguine
• 3 tablespoons unsalted butter
• 2 1/2 tablespoons olive oil
• 1 1/2 tablespoons minced garlic (6 cloves)
• 1 lb large shrimp, peeled and deveined (about 16 shrimp)
• 1 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1/3 cup chopped fresh parsley leaves
• 1/2 lemon, zest of, grated
• 3 tablespoons fresh lemon juice (1 1/2 lemons)
• 1/4 lemon, thinly sliced in half-rounds
• 1/8 teaspoon hot red pepper flakes

Directions:

1. Drizzle some oil in a large pot of boiling salted water, add the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
2. Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat.
3. Add the garlic, saute for 1 minute. Be careful, the garlic burns easily!
4. Add the shrimp, 1 teaspoon of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often.
5. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes.
6. Toss to combine.
7. When the pasta is done, drain the cooked linguine and then put it back in the pot.
8. Immediately add the shrimp and sauce, toss well, and serve.

Reviews

[ebookworm]

I made this last night for my family and we all enjoyed it. I thought the shrimp were delicious and my daughter liked the pasta quite a bit. I did use bow tie pasta rather than linguine. My boyfriend is lactose intolerant so I used Smart Balance light "butter" rather than regular butter. I was concerned it might not cook just right, but it worked beautifully. Overall I thought the pasta needed something a little more in the way of sauce. It was lemony (and I like lemon) but thought it would be made much better with some Parmesan cheese. As a previous reviewer suggested I did use 1.5 lbs of shrimp and adjusted other measurements accordingly. I'll definitely make this again, but may fiddle with the sauce a bit next time, maybe adding some white wine.

[Chef #1093966]

Just made this dish tonight, it was wonderful! It was light and fresh and really delicious, I would highly recommend. I adjusted it to suit our family, I added alittle more butter and olive oil and less lemon. It was a hit! My only recommendation would be to add another 1/2 lb. Of shrimp if you have shrimp lovers in your house.

[Baby Kato]

This was wonderful cookiedog. We really enjoyed this tasty dish. It was quick and easy to make, but best of all it uses ingredients always found in the pantry. Thank you for sharing this excellent dish. The shrimp were perfectly cooked, tender and juicy, while the sauce was subtle and beautiful. Thanks for sharing a new family favorite.