Linguine with Shrimp Scampi

source	Jess Dudley
categories	main dish, pasta
yield	Serves 6
prep time	10 mins
total time	30 mins

INGREDIENTS

Vegetable Oil

Kosher Salt

1 ½ lbs dry linguine

6 Tbsp unsalted butter

6 Tbsp olive oil

3 Tbsp minced garlic

2 lbs shrimp

½ tsp freshly ground pepper

¾ cup minced fresh flat-leaf parsley

lemon, Grated zest

½ cup lemon juice, freshly squeezed (about 4 lemons)

½ lemon, sliced thinly into half-rounds

¼ tsp crushed red-pepper flakes

INSTRUCTIONS

1. Drizzle some olive oil into a large pot of boiling salted water. Add 1 tablespoon of salt and the linguine. Cook for 7 to 10 minutes or according to the directions on the package.

2. Meanwhile, in another large (12 inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic and sautee for 1 minute. Be careful the garlic burns easily! Add the shrimp, 1 tablespoon of salt and the pepper and sautee until shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

3. When the pasta is done, drain the cooked linguine, and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

NOTES

From Martha Steward Living Magazine

NUTRITION

Nutrition per serving... Calories: 337 / 17% Fat: 24.2g / 31% Protein: 4.4g / 6% Carbohydrates: 23.6g / 8.3% Cholesterol: 30.5mg / 10.2%