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Shrimp Scampi Linguine

Prep Time 10 minutes
Cook Time 20 minutes
Yield 8 servings

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Serve with garlic bread.

Recipe Notes

Source: adapted from Meagan Leger and Barefoot Contessa