Alpana Singh

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Shrimp Scampi Linguine

Alpana Singh

INGREDIENTS (serves 3-4)

  • 1 tablespoon kosher salt to cook the pasta plus 1 1/2 teaspoons for the sauce.

  • 1 pound (16 oz package) linguine

  • 3 tablespoons unsalted butter

  • 2 1/2 tablespoons good olive oil

  • 1 1/2 tablespoons minced garlic (4 cloves)

  • 1 pound large shrimp (about 16 shrimp), peeled and deveined

  • 1/4 teaspoon freshly ground black pepper

  • 1/3 cup chopped fresh parsley leaves

  • 1/2 lemon, zest grated

  • 1/4 cup freshly squeezed lemon juice

  • 1/8 teaspoon hot red pepper flakes (optional)

PREPARATION

  1. Cook the pasta according to package directions.

  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! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, and red pepper flakes (if using). 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.

RECIPE NOTES

The best part of shrimp scampi is the garlicky lemon sauce and this recipe, adapted from the Barefoot Contessa, features pasta to soak it all up. It also comes together very quickly - about the time that it takes to cook the pasta. To ensure a successful outcome, have everything prepped and ready to go. It’s best to thaw the shrimp prior to using otherwise your sauce will be too watery. There is a workaround if you don’t have time to thaw. Add the frozen shrimp to the olive oil/butter/garlic, cook until the shrimp is just about done and then remove the shrimp from the pan and reduce the sauce by half, return the shrimp to the pan. If your sauce gets too thick or gloopy, add a little pasta water to thin it out. If you’re looking to add some veggies, broccoli, peas or rapini would be tasty. The lemony garlicky sauce would pair well with a coastal Italian white such as Fiano, Grillo, Vermentino or Pinot Grigio. Sauvignon Blanc is a good fallback too. Enjoy!