Monday, April 25, 2011
Friday, April 22, 2011
Monday, April 18, 2011
This one is light, super easy and a nice change of pace if your menus usually revolve around chicken and beef!
Linguine with Shrimp Scampi
from the Barefoot Contessa
Vegetable oil (just a little to keep pasta from sticking)
3/4 pound De Cecco Capellini pasta
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 (optional)
1/2 lemon, zest grated (if big lemons, use ½ a lemon…if small lemons, maybe whole lemon)
1/4 cup freshly squeezed lemon juice (approx. 2 large lemons)
1/8 teaspoon hot red pepper flakes
plenty of fresh-grated parmesan cheese
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 2 to 3 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, 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, parmesan and toss well, and serve.