LINGUINE WITH SHRIMP SCAMPI
Adapted loosely from Ina Garten, Barefoot Contessa Family Style
Serves 4
Vegetable oil
1 Tablespoon kosher salt
1 Pound linguine
3 Tablespoons unsalted butter
2 1/2 Tablespoons good olive oil
1 1/2 Tablespoons minced garlic (4 cloves)
1 Pound raw shrimp, peeled and deveined
1 ½ teaspoons salt
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
2 lemons, freshly squeezed
1/8 teaspoon hot red pepper flakes
Boil water in large pot. Add 1 Tablespoon of salt and the linguine. Cook al dente, usually about 8 minutes, according to the package directions.
In a large skillet, melt the butter and olive oil over medium-low heat. Add the garlic. Sauté for 1 minute. Be careful, garlic burns easily.
Add the shrimp, salt, and pepper. Sauté until the shrimp have just turned pink, about 5 minutes, stirring often.
Remove from the heat. Add the parsley, lemon zest, lemon juice and red pepper flakes. Toss to combine.
When the linguine is cooked add it to the shrimp sauce in skillet. Toss well, and serve.
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