Saturday, June 25, 2011

Shrimp Scampi with Linguine

Shrimp with garlic and lemon, Yum!  This is another Barefoot Contessa recipe that I have slightly tweaked.  It is so flavorful and makes a nice presentation.

  • 1 lb. of linguine
  • 3 lbs. of medium to large shrimp, peeled and deveined
  • 4 T. butter
  • 3 T. olive oil
  • 6 cloves of garlic, minced
  • ½ C. freshly squeezed lemon juice (3 – 4 lemons)
  • 1 t. grated lemon zest
  • ¼ t. red pepper flakes
  • 2 t. kosher salt
  • 1 t. black pepper
  • 1 t. Tony Chachere’s Creole Seasoning
  • ½ C. grated Parmesan cheese
  1. Boil pasta as directed on package and strain
  2. In a heavy bottomed skillet, heat the butter and olive oil over medium-low heat
  3. Add garlic and sauté for 1 minute
  4. Add the shrimp with the salt, pepper, red pepper flakes, and Tony’s
  5. Cook for 5 minutes
  6. Remove from heat, then add the lemon juice and lemon zest to the pan
  7. Add the pasta and toss
  8. Sprinkle with Parmesan cheese then serve
Tips and Tricks:
  • I use Angel Hair pasta for this as well.
  • I sprinkle some fresh chives over the top when I serve this dish.  It is not necessary.

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