Linguine with Shrimp Scampi

I am definitely a girl who likes her lemons. Whether it’s in my lemonade, squeezed over some grilled fish, in a salad dressing or even in my glass of ice water, I will love it.
An image and recipe of linguine with shrimp scampi by Lacey Stevens-Baier, personal chef for Sweet Pea Chef

You probably could have guessed that, though, from my recent post on Halibut Picatta with Asparagus.  Dustin, however, isn’t usually a big fan of lemon (despite what he’d probably tell you).  He likes lemon to play a minor role in a dish, as opposed to having a dish bursting with tart lemony goodness.  Therefore, I usually wind up not making many dishes that involve lemon at our house.  However, the urge has just been too strong lately.  The flood gates have opened.

This is a very nice pasta recipe from Ina Garten.  Each time I make it, I’m shocked at how quickly it actually comes together.  This dish can be a great weeknight dinner–or even lunch.   That really is the beauty of a simple lemon, garlic and butter sauce.  The flavors are much more subtle than your usual shrimp scampi, so it’s great for Dustin.  Though, you can increase the amount of lemon if you like more of a kick (which is great for me!).

I serve this with some garlic bread and it’s great.

Linguine with Shrimp Scampi

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
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes

Directions

Cook the linguine in a large pot of boiling salted water 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 then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Enjoy!

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About the author: My name is Lacey and I’m so glad you’re here. I am a foodie, a photographer, a chef, and a project manager at a local tech start-up in Austin. But, most importantly, I am the mother of three adorable little kiddos (Jordan, Savannah and Hunter) and am madly in love with and married to my high school sweetheart, Dustin.

4 comments… add one

  1. Marisol Rohrbach September 3, 2010, 3:04 pm

    Very nice. I’m going to give it a try. Wish me luck!

    Reply
  2. Lisa Y May 2, 2011, 7:54 am

    What constitutes “good” olive oil?

    Reply
    1. lacey - a sweet pea chef May 2, 2011, 9:56 am

      Very good question, Lisa! I recommend checking out this article for further information on that issue. If you have a chance to visit a store to do some olive oil tasting (like I talked about in this post) to pick out your own oils and to get more educated about olive oil, I highly recommend it. Let me know if you have any further questions. :)

      Reply

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