Thursday, July 16, 2009

Food For Thought Thursdays: Linguine with Shrimp Scampi

I don't know about you, dear readers but in the summer I prefer not to cook. If I must, it will be something lighter and very quick. This dish takes about 8-10 mins depending on how you like your pasta. Plus, Kate over at the parsley thief, makes Ina Garten's recipe fun. She even has pictures to guide you along the way. Manja!

Linguine with Shrimp Scampi
3/4 pound linguine
2 tablespoons unsalted butter
2 tablespoons olive oil
4 cloves of garlic, minced
1 pound shrimp, peeled & deveined
kosher salt & pepper
1/2 cup chopped fresh parsley
1/4 cup freshly squeezed lemon juice
1/4 lemon, thinly sliced
1/8 teaspoon red pepper flakes

Bring a large pot of salted water to a boil. Add a splash of olive oil & the linguine. Cook according to the package instructions.

Meanwhile, in a large saute pan, melt the butter & olive oil over medium heat.
Add the garlic & saute for 1 minute. Add the shrimp, 1 teaspoon kosher salt & some freshly ground pepper. Saute until the shrimp turn pink, about 5 minutes.
Remove the pan from the heat & add in the parsley, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

Drain the pasta & pour it into the pan with the shrimp. Toss to coat the pasta with the sauce, and serve.

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