This linguine with shrimp scampi recipe is light, fresh and is easy to make any day of the week.
The simplicity of this recipe is what makes it great. The main flavors come from just four areas: the pasta, garlic, lemons, and red pepper. This results in a lighter than normal (for me anyway) dish that has a fresh taste to it, coming primarily from the lemon zest. While there is a bit of butter and olive oil, it’s not that much when you consider that it’s the only fat for the entire dish spread out over almost a pound of pasta.
- 1 tablespoon kosher salt plus 1 1/2 teaspoons
- 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 (about 16 shrimp), peeled and deveined
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup chopped fresh parsley leaves
- 1 lemon, zest grated
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/4 lemon, thinly sliced in half-rounds (optional)
- 1/8 teaspoon hot red pepper flakes
1. Bring to a boil a large pot of water with 1 tablespoon of Kosher salt. Add the pasta and cook for 7 to 10 minutes, or according to the directions on the package.
2. In a large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, 4-5 minutes, stirring often.
3. When the shrimp are cooked through, remove them from the heat, add the parsley, lemon zest, lemon juice, lemon slices (if using), and red pepper flakes. Toss to combine.
4. Drain the cooked linguine and then add it to the pan with the shrimp and sauce. Toss well and serve immediately.
A keen eye will notice that the pasta in my picture isn’t actually linguine. I like and use angel hair pasta for this recipe even though the original recipe from Ina Garten, in her book Barefoot Contessa Family Style, calls for linguine. Both work well, and we alternate based on what we have on hand.