Linguine with Shrimp Scampi
Buy shelled and deveined shrimp, and this recipe is as fast as dinner gets. Be sure to zest the lemons before you juice them.
- Servings: 6
Photography: Luca Trovato
Source: Martha Stewart Living, April 2001
- 6 tablespoons good-quality olive oil
- 1 tablespoon coarse salt, plus more for boiling water and seasoning
- 1 1/2 pounds dry linguine
- 6 tablespoons (3/4 stick) unsalted butter
- 3 tablespoons (about 9 cloves) minced garlic
- 25 to 30 large shrimp (about 2 pounds), shelled and deveined
- 3/4 cup minced fresh flat-leaf parsley
- 1/2 teaspoon freshly ground pepper, plus more for seasoning
- 1/2 cup freshly squeezed lemon juice (about 4 lemons)
- 1/4 teaspoon crushed red-pepper flakes
- 1/2 lemon, sliced thinly into half-rounds, plus grated zest of 1 lemon
Drizzle 1 tablespoon olive oil into boiling salted water. Add linguine, and cook according to the directions on the package, 7 to 10 minutes.
While the pasta is cooking, place the butter and the remaining 5 tablespoons olive oil in a large, heavy-bottomed pot set over medium heat. Once butter has melted, add the garlic and saute until lightly brown, about 2 minutes, being careful not to let it burn. Add the shrimp, parsley, salt, and pepper, and saute, stirring occasionally, until the shrimp have just turned pink, about 5 minutes. Turn off the heat.
When the pasta is done, drain the cooked linguine, and add immediately to the shrimp. Add the lemon juice, pepper flakes, lemon slices, and lemon zest. Toss well, season to taste, and serve immediately.