MAIN DISH -- Ina Garten Linguine With Shrimp Scampi
- Ready In:
- 25mins
- Ingredients:
- 13
- Serves:
-
3
ingredients
- 2 tablespoons spitiko greek olive oil
- 3 tablespoons kosher salt, plus 1-1/2 teaspooons
- 3⁄4 lb tinkyada brown rice linguine
- 3 tablespoons kerry irish gold unsalted butter
- 2 1⁄2 tablespoons spitiko greek olive oil
- 1 1⁄2 tablespoons minced garlic (4 cloves)
- 1 lb large shrimp, peeled and deveined (about 16 shrimp)
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄3 cup chopped fresh parsley leaves
- 1⁄2 lemon, zest grated
- 1⁄4 cup fresh lemon juice (2 lemons)
- 1⁄4 lemon, thinkly sliced in half-rounds
- 1⁄8 teaspoon hot red pepper flakes
directions
- Drizzle oil in a large pot of boiling salted water. Add 1 tablespoon of salt and the linguine and cook for 7-19 minutes, or according to the directions on the package.
- Meanwhile, in another large (12-inch) heavy-bottomed pot, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful: the garlic burns easily!
- Add the shrimp, 1-1/2 teaspoons of salt and the pepper and saute until the shrimp have turned just pink, about 5 minutes, stirring often.
- Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, red pepper flakes. Toss to combine.
- When the pasta is done, drain the cooked linguine and put the noodles back in the pot. Immediately add the shrimp and sauce, tossing well. Serve.
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RECIPE SUBMITTED BY
56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas...
have some fabulous recipes from well-traveled army people...
recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor...
a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway]
sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!!
the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter...
also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree...
for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life