Shrimp Scampi 13 Recipe

Ingredients
  • Vegetable oil
  • 1 tablespoon plus 1 1/2 teaspoon kosher salt
  • 3/4 pound linguine
  • 3 tablespoons Unsalted Butter
  • 2 1/2 tablespoons good olive oil
  • 1 1/2 tablespoons minced garlic (4 cloves)
  • 1 pound large shrimp (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 (2 lemons)
  • 1/4 lemon, thinly sliced inch half-rounds
  • 1/8 teaspoon hot red pepper flakes
Directions
Drizzle some oil in a large pot of boiling salted water, add 1 T. 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. Saut for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 tsp. of salt, and the pepper and saut 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.

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