Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 3 servings
Vegetable oil (Substitute Olive Oil)
1 tablespoon kosher salt plus 1 1/2 teaspoons(Reduce Salt by half)
3/4 pound linguine (Angel Hair works better)
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves) (Double this)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons) (Don’t Use)
1/4 lemon, thinly sliced in half-rounds (Don’t Use)
1/8 teaspoon hot red pepper flakes (More if you want spicier)
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Sauté for 1 minute. Be careful, the garlic burns easily!(Add Salt before adding shrimp) Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and sauté until the 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.
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.
Copyright, 2002, Barefoot Contessa Family Style, All Rights Reserved
Copyright © 2006 Television Food Network, G.P., All Rights Reserved
(“In Bold”) – Denotes Duckworth changes to recipe