Summer is slipping away. It makes me sad. In Florida we get to still wear flip-flops and go to the beach year round but the laid back, no schedule days are over. Sigh.
Every time I eat shrimp I think of one of our trips to Rocky Point Mexico where my niece Alisha (who is my age) ate some shrimp without knowing she was allergic and her whole face swelled up. We couldn’t even see her eyes. We all couldn’t stop laughing at her rapidly inflating face when in reality we probably should’ve been more concerned. She eventually deflated and all was well.
This recipe was sent to me by Meagan Leger who is from my husband’s hometown. This is a quick dish that has a great effort/taste ratio and comes from the Barefoot Contessa. It has a light lemon and garlic taste with the addition of parsley which I love. Meagan doubled the sauce but I had enough without doubling it. I adjusted the salt a tiny bit because Ina likes her dishes a little saltier than I do.

Shrimp Scampi Linguine

Shrimp Scampi Linguine

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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 8 servings


  • Vegetable oil
  • 1 tablespoon kosher salt plus 1 teaspoon
  • 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


  • Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
  • Meanwhile, in another large, 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 teaspoon 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. *I served up my kids first and then tossed in the red pepper flakes since it does add a lot of heat. 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.
  • Serve with garlic bread.


Source: adapted from Meagan Leger and Barefoot Contessa