Friday, April 23, 2010

Linguine with Shrimp Scampi

One of my favorite pastas is Red Lobster's Shrimp Linguine Alfredo. So, so unhealthy for you, but so, so yummy. I found this recipe on, and hey, it doesn't have heavy cream! :o) Here is a "healthier" alternative that tastes almost the same to me. I wish I knew how to count calories...

Linguine with Shrimp Scampi
Ina Garten
Serves 3

vegetable oil
1 tablespoon kosher salt plus 1 1/2 teaspoons
12 oz linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves (I used dried parsley. 1/2 tsp?)
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes

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. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute 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.

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