Linguine With Shrimp Scampi

Many of you know about my love of food, not just eating it, but cooking as well. One of my favourite TV channels is the Food Network. My absolute favourite cook is Ina Garten. She has an amazing passion for food and does not cook for anything but fantastic flavour.

So far I have 4 of her 5 cook books (plans to get the missing one are in the works). The best part about watching her show is everything she does is in her books. The other day I came across this recipe and planned to make it in a day or two, well when I saw her make it on her show that day I knew it was something I just had to make.

Be careful though – it seems everything Ina does has a pound of butter in it – yes they are not the healthiest recipes – but if you are looking for something to taste AMAZING – she is your lady. With this one – I would strongly recommend using the butter since it becomes the sauce to the dish.

Linguine with Shrimp Scampi*

Vegetable oil
Kosher salt
1 ½ pounds linguine
6 tbsp unsalted butter
5 tbsp good olive oil
3 tbsp minced garlic (9 cloves)
2 pounds large shrimp (about 32 shrimp), peeled and deveined
½ tsp 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 tsp hot red pepper flakes

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

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! Ad the shrimp, 1 tablespoon of salt and the pepper and sauté until the shrimp have 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 n the pot. Immediately add the shrimp and sauce, toss well, and serve.

Serve 6.

Taken from Barefoot Contessa – Family Style by Ina Garten

Enjoy!