Tuesdays at The Table -- "BC's Linguine with Shrimp Scampi"

Our weather has been pretty here so I've got summer on the mind. This pasta is SO EASY but yet a bit fancy. I don't have any pics today, but you can check out the original recipe here.  I'm usually not a "Barefoot" (as we call her around here) fan, but when Erin posted about it a while back, I decided to give it a shot.  It's quick enough for a weeknight meal but "fancy" enough to cook on the weekend and feel impressive! 


Linguine with Shrimp Scampi (via Barefoot Contessa)
INGREDIENTS
Vegetable oil
Kosher salt
1 1/2 pounds linguine
6 tablespoons (3/4 stick) unsalted butter
5 tablespoons good olive oil
3 tablespoons minced garlic (9 cloves)
2 pounds large shrimp (about 32 shrimp), peeled and deveined
1/2 teaspoon freshly ground black pepper
3/4 cup chopped fresh parsley
Grated zest of 1 lemon
1/2 cup freshly squeezed lemon juice (4 lemons)
1/2 lemon, thinly sliced in half-rounds
1/4 teaspoon hot red pepper flakes 


DIRECTIONS
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 the shrimp, 1 tablespoon 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. 

AND NOW...

Go link up with Cole and the gang and tell us what's coming from your kitchen.