Let's Dish With Linda Lou

Where You Taste The Love

Shrimp Scampi Over Linguine

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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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Flat Leaf Italian Parsley



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Olive Oil

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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

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

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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Roasted Piquillo Pepper And Edamame Pestos

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When I make any type of pesto, whether it’s the original basil pesto or pesto made with different ingredients, they’re all so delicious. In this post, I’m making two identical pestos but changing up the star ingredient. The first one is my Roasted Piquillo Pepper Pesto, the second is an Edamame Pesto.

Crostini, are what’s known as little slices of grilled bread. The choice of bread is just as important as the toppings you put on them. Ciabatta bread I find is the best bread to use.

I want to talk a little about Hominy. Hominy is just whole corn kernels that have been soaked in a lime solution to soften the tough outer hulls. The second ingredient I love to add to pesto is Cannellini beans.

I’m incorporating these ingredients in my pestos for extra body and texture. First, because it doesn’t overpower the flavors that I’m highlighting, and second, they’re a staple in my pantry.

With the exception of the star ingredients, Edamame, and the Roasted Piquillo Pepper both pestos contain all of the same ingredients.

First, I’m starting with the Roasted Piquillo Pepper Pesto.




Toasted Ciabatta Bread

Roasted Red Peppers





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Piquillo Peppers (2)




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Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Equipment: 1 (10-cup) food processor, 2 rimmed baking sheet pans, Microplane

1 (12-ounce) jar of Roasted Piquillo peppers
1/2 cup of  Cannellini beans, drained and rinsed
1/2 cup hominy, drained and rinsed
1/2 cup Cannellini beans, drained and rinsed
1 lemon, juiced
1 teaspoon crushed red pepper flakes (optional)
1 garlic clove, peeled and roughly chopped
1/4 cup of walnuts, roughly chopped
1 teaspoon of Kosher salt
1/2 teaspoon of freshly ground black pepper
1/3 cup of *E.V.O.O.
1/3 cup of Parmigiano-Reggiano cheese, freshly grated
1 loaf of Ciabatta bread (yields 16 slices)

1 cup Edamame, shelled
1/2 cup hominy, drained and rinsed
1/2 cup Cannellini beans, drained and rinsed
1 lemon, juiced
1 teaspoon red pepper flakes (optional)
1 clove of garlic, peeled and roughly chopped
1/4 cup of walnuts, roughly chopped
1 teaspoon of Kosher salt
1/2 teaspoon of freshly ground black pepper
1/3 cup of *E.V.O.O.
1/3 cup of Parmigiano-Reggiano cheese, freshly grated

Directions For Ciabatta Bread:
Preheat oven to 375-degrees F.

Slice the Ciabatta bread at a 45-degree angle into 1/2 -inch thick slices. Arrange the bread in a single layer on a rimmed baking sheet. Brush the top surface of each slice of Ciabatta lightly with olive oil. Sprinkle with Kosher salt and freshly cracked black pepper. Place into the oven on the center rack. Bake for 12 to 15 minutes, or until the bread is golden. Take the baking sheet out of the oven and let the toast cool slightly before adding the toppings.

Directions For Both Edamame And Piquillo Pepper Pestos:
Start with adding the walnuts to the food processor first, giving them a head start on getting ground up. Pulse the walnuts a few times. Next, add the Roasted Piquillo Peppers, or the shelled Edamame, Cannellini beans, Hominy, roughly chopped garlic, lemon juice, crushed red pepper flakes, Kosher salt, and fresh ground black pepper into a food processor. Pulse until everything just purèed. Though the feeding tube, add *E.V.O.O. until pesto comes together as seen above. Lastly, add the freshly grated cheese and then give it a couple more pulses just until the cheese is combined. Give the pesto a quick taste to make sure the seasoning is just right.

Transfer the pesto to a porcelain serving bowl. Drizzle a little *E.V.O.O. over the top of the finished pesto before serving.

*E.V.O.O. is extra virgin olive oil.

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