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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Shrimp Scampi Over Linguine

on April 18, 2016

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Talk about a quick and fast cooking pasta dish, my Shrimp Scampi Over Linguine is fast and easy to make. Now there is a little bit of prep time in preparing the shrimp, but it’s super easy. You can prep the shrimp in advance and keep them on ice, in the frig, until your ready to make the dish.

When you go to buy your shrimp, you’ll see numbers like 16 to 20 count. This just means there are about 16 to 20 in a pound. As you can see they’re a nice large shrimp for this dish.

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Prep Time: 20 minutes
Cook Time: 15 minutes
Yields: 6 servings
Equipment: 12-inch sauté pan, colander, 6-quart saucepot, Microplane

Ingredients:
1 tablespoon of Kosher salt plus 2 teaspoons
1/2 teaspoon of freshly cracked black pepper
6 tablespoons of unsalted butter
4 tablespoons of olive oil
3 tablespoons of minced garlic (8 cloves)
1 Fresno chili seeded and finely minced
2 pounds of large shrimp (about 32 shrimp) peeled and deveined
1/2 cup freshly chopped parsley leaves
2 lemons, 1 zested, 1 thinly sliced into rounds
1/2 cup of freshly squeezed lemon juice (3 juicy lemons)

Directions:
Start by prepping the shrimp for the recipe. Once shrimp are prepped, place a large pot on the stove filled with water. When the water is at a fast boil, add 2 heaping tablespoons of Kosher salt. Add the linguine and cook for 7 to 10 minutes until al dente.

In a large sauté pan melt butter and olive oil over medium-low heat. Add the garlic and Fresno chili for 1 minute.

Note: You want to be careful not to burn the garlic.

Add the shrimp to the pan, with 2 teaspoons of salt and 1/2 teaspoon of fresh ground black pepper. Stir frequently until shrimp turn pink, about 5 minutes.

Note:  A good rule to follow is the shrimp are done when they are in the shape of the letter “C”. If they’re curled up forming the shape of an “O” they are overcooked.

Note:  The pasta will absorb most of the garlic butter sauce. It’s a good idea to reserve a 1/2 cup of the starchy pasta cooking liquid to thin out the sauce if needed.

Remove the pan from the heat, add chopped parsley, lemon zest, lemon juice, and lemon slices.

When linguine is done, drain, transfer to a large serving bowl. Immediately add the shrimp and sauce over the pasta. Toss to combine and serve. There you have it my Shrimp Scampi Over Linguine.

 

 

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One response to “Shrimp Scampi Over Linguine

  1. KITCHEN says:

    […] via Shrimp Scampi Over Linguine — Let’s Dish With Linda Lou […]

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