Recipe Details
Recipe Keywords
- shrimp scampi linquine x
Ingredients (yields Serves 3 servings)
- Vegetable oil
- 1 tablespoons kosher salt plus 1 1/2 teaspoons
- 3/4 pounds linguine
- 3 tablespoons unsalted butter
- 2 1/2 tablespoons good olive oil
- 1 1/2 tablespoons minced garlic (4 clove)
- 1 pounds large shrimp (about 16 shrimp), peeled and deveined
- 1/4 teaspoons freshly ground black pepper
- 1/3 cups chopped fresh parsley leaves
- 1/2 lemon, zest grated
- 1/4 cups freshly squeezed lemon juice (2 lemons)
- 1/4 lemon, thinly sliced in half-rounds
- 1/8 teaspoons hot red pepper flakes
Cooking Instructions
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Public Comments (1)
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Robin_Horrigan
December 15th, 2010
In the winter when citrus fruit is in season (and therefore at its most inexpensive), keeping lemons on hand gives you a lot of options for delicious pasta and seafood dishes. If you keep bags of frozen shrimp in the freezer, this practically becomes a pantry meal!
This recipe really invokes the senses with paper-thin lemon slices woven right through the dish. When you can see the lemon, you expect that taste. By including lemon zest and juice, the lemony flavor plays so nicely with the garlic.
This meal is special enough to serve to company and fast enough for a weeknight dinner. Perfect!