Shrimp Scampi and Linguine conjures up certain images: enjoying a heaping bowl of it by the light of the summer sunset, perhaps with a glass of white wine while laughing with good friends. It’s one of the sunniest dishes ever created, and it’s surprisingly easy and speedy to make. With its rich and zesty lemon sauce coating tender linguine and sweet shrimp, this is a dish you can’t help but love. Once you bring the Shrimp Scampi and Linguine, the sunshine and laughter are sure to follow!
Ingredients• 1 tablespoon plus 1 1/2 teaspoons kosher salt, divided • vegetable oil, to taste • 3/4 pound linguine, uncooked • 3 tablespoons unsalted butter • 2 1/2 tablespoons olive oil • 1 1/2 tablespoons garlic, minced • 1 pound large shrimp, peeled and deveined • 1/4 teaspoon freshly ground black pepper • 1/3 cup fresh parsley leaves, chopped • Zest of 1/2 lemon, grated • 1/4 cup freshly squeezed lemon juice • 1/4 lemon, thinly sliced in half-rounds • 1/8 teaspoon hot red pepper flakes
In a large pot of boiling water, add 1 tablespoon of the salt and the vegetable oil.
When the water is boiling, add the linguine.
Cook the linguine according to the instructions on the package.
While pasta is cooking, in a skillet melt the butter and olive oil over medium-low heat.
Add the garlic and saute until fragrant, about 1 minute.
Add the shrimp, 1 1/2 teaspoons of the salt, and the pepper.
Cook, stirring often, until the shrimp have just turned pink, about 5 minutes. Be careful to not overcook the shrimp.
Remove the skillet from the heat.
Add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes, tossing to combine.
When the pasta is cooked, drain it and return it to the pot.
Immediately add the shrimp and the sauce to the pot. Mix well.
Garnish with chopped parsley and serve.