Linguine with Shrimp Scampi and a Trip to Africa!

Recently, the Kitchen Gnome and I went to his sister's house for dinner.  They had "gone on safari" so to speak and had the trip of a lifetime.  We were really excited because they were going to share their Africa pictures with us!  It was a fantastic evening....it was like watching Mutual of Omaha's Wild Kingdom with Marlin Perkins.  Did you watch it?  I didn't miss it.  I loved watching the animals. Viewing my SIL and BIL's collection of pictures was just like being there on Sunday evening, sitting cross-legged in front of the TV...only this time, I got the sofa!

Afterwards we had a wonderful dinner.  My SIL had prepared  Linguine with Shrimp Scampi.  It was outstanding with a great lemon flavor behind the succulent shrimp!  I knew that I would be making this dish sometime soon!  She told me that it was a Barefoot Contessa recipe from Barefoot Contessa Family Style.  Easy enough!  I love Ina's recipes.

Linguine with Shrimp Scampi

adapted from Barefoot Contessa Family Style

Serves 4


Vegetable oil
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons extra virgin 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
Zest from 1/2 lemon (I used the zest from the entire lemon.)
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes

Drizzle some oil in a large pot of boiling salted 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!  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, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and return it to the pot. Immediately add the shrimp and sauce, toss well, and serve.

PRINTABLE RECIPE

I served the Linguine with Shrimp Scampi with crusty bread accompanied by Spring Spinach Salad with Raspberry Vinaigrette.  It was delightful, quick, and easy and has earned a place on the rotation!

I am sharing today with my friends at Outdoor Wednesday hosted by Susan at A Southern Daydreamer...

I hope you try the Linguine with Shrimp Scampi, it is delicious!