Linguine with Shrimp Scampi

Linguine with Shrimp Scampi - made November 1, 2010 from The Barefoot Contessa Family Style by Ina Garten (book #5)

I love shrimp scampi although I don't have it that often because of the high fat and caloric content.  Most scampis have way too much butter for me.  I'm too used to thinking of butter on bread or in baked goods to really enjoy it as a savory.  I don't dip lobster in butter either.  However, I did end up liking this recipe from Ina Garten of Barefoot Contessa fame.  This recipe was easy to make, a boon for someone like me who doesn't cook often or well.  Just make sure you have your mise en place ready as it puts together very quickly.  I substituted a lb of angel hair pasta for the 1 1/2 lbs of linguine and I'm glad I did.  This doesn't make a lot of "sauce", even for 1 lb of pasta so I can imagine it'd be more dry for 1 1/2 lbs.  However, what sauce there was tasted great.  More lemon and garlic than butter.  It's not so much a traditional sauce like an alfredo or a marinara sauce but it's just enough to flavor the noodles.  The lemon/garlic flavor combination was excellent. 

Vegetable oil

Kosher salt

1 ½ pounds linguine (I used 1 lb of angel hair pasta)

6 tablespoons (¾ stick) unsalted butter

5 tablespoons good olive oil

3 tablespoons minced garlic (9 cloves)

2 pounds large shrimp (about 32 shrimp), peeled and deveined

½ teaspoon freshly ground black pepper

¾ cup chopped fresh parsley

Grated zest of 1 lemon

½ cup freshly squeezed lemon juice (4 lemons)

½ lemon, thinly sliced in half-rounds

¼ teaspoon hot red pepper flakes

1.        Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the pasta, 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.  Add the garlic.  Saute for 1 minute.  Be careful, the garlic burns easily!  (I didn't saute until brown, just soft.)  Add the shrimp, 1 tablespoon of salt and the pepper and sauté until the shrimp have just turned pink, about 5 minutes, stirring often. (You can also use pre-cooked shrimp, just heat through but don't keep on the heat for too long as they're already cooked.)  Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices and red pepper flakes.  Toss to combine.

3.       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.

Serves 6