Linguine with Shrimp Scampi
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INGREDIENTS Vegetable oil
1 tablespoon kosher salt, plus 1-1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2-1/2 tablespoons good olive oil
4 cloves garlic, minced
1 pound large shrimp, peeled and deveined, about 16 shrimp
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, about 2 lemons
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakesDrizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine. Cook for 7 to 10 minutes, or according to directions on package.
Meanwhile, in another large, 12-inch, heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Sauté for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1-1/2 teaspoons 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 shrimp and sauce, toss well, and serve.
Makes 3 servings