Linguine With Shrimp Scampi - Barefoot Contessa Ina Garten

5.0(18)

This is a light pasta dish with plenty of shrimp, garlic, and lemon. I have reduced the amount of lemon and salt from the original recipe to suit my DBF's tastes. The leftovers are just as good heated up in the microwave the next day.

by Stephanie Y.·published 2008-03-14

Open original recipe

Spring

Servings

3 serving(s)

Total time

25 min

prep 10 min

Calories / serving

746 kcal

Ingredients (14)

serves

vegetable oilvegetable-oil
kosher saltsalt
3/4 lb linguinelinguine
3 tablespoons unsalted butterbutter
2 1/2 tablespoons olive oilolive-oil
1 1/2 tablespoons minced garlic (6 cloves)garlic
1 lb large shrimp, peeled and deveined (about 16 shrimp)shrimp
1 teaspoon kosher saltsalt
1/4 teaspoon fresh ground black pepperpepper
1/3 cup chopped fresh parsley leavesparsley
1/2 lemon, zest of, gratedlemon
3 tablespoons fresh lemon juice (1 1/2 lemons)lemon
1/4 lemon, thinly sliced in half-roundslemon
1/8 teaspoon hot red pepper flakesred-pepper-flakes

Instructions (8 steps)

01Drizzle some oil in a large pot of boiling salted water, add the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
02Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat.

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Rich recipe — supports nutrition-aware planning.