A sweet and easy garlicky supper in 15 minutes

shrimp scampi barefoot contessa
Sunday Night Supper

A fast and furious but warming dinner to chase away the gray days we have had.  Ah, Spring in New England!  

Really, this is easy (and takes about 15 minutes to cook) but I used a lot of pans because we had whole wheat pasta (for someone) and I also made sautéed spinach that next time I would just cook in the same pan as the shrimp. I also added scallops and they were lovely. Serve with a green salad and bread of choice.  Great Sunday night supper.  

Ingredients 

  • Vegetable oil
  • 1 tablespoon kosher salt plus 1 1/2 teaspoons
  • 1 1/2 lbs of  linguine (1 lb white pasta, 1/2 lb whole wheat – you will need two pots)
  •  6 tablespoons unsalted butter (3/4 stick)
  • 5  tablespoons good olive oil
  • 3 tablespoons minced garlic (9 cloves)
  • 2 pounds large shrimp (about 32 shrimp), peeled and deveined
  • 1/2 teaspoon freshly ground black pepper
  • 3/4  cup chopped fresh parsley
  • 1  lemon, zest grated
  • 1/2 cup freshly squeezed lemon juice (4  lemons) (I do love lemon but family prefers less so next time I will use only 2 lemons and add pasta water)
  •  1/2 lemon, thinly sliced in half-rounds (did not have, did not care, were not missed)
  •  1/8 teaspoon hot red pepper flakes (did not have – left out )

 Directions    

 Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon (I used less)  of  salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.   

In a large, heavy-bottomed pan, melt the butter and olive oil over medium-low heat and add the garlic. Saute for 1 minute. Pay close attention as the garlic burns easily.  Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and sauté until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.    

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.  Here is where I would throw some more butter and more (!) garlic  into the pan and add the spinach. I liked it mixed in with my pasta but some prefer it to stand-alone.  Makes about 6 servings. 

Linguine with Shrimp Scampi,2002, Barefoot Contessa Family Style, All Rights Reserved

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