Ingredients
- Vegetable oil
- Kosher salt
- 3/4 pound 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
- 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
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. 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.
Photo: Linguine with Shrimp Scampi Recipe


















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By I heart Ina
The garden state
on February 07, 2012
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My Twin Sister and I finally got together and made this delicious recipe together.It was so much fun cooking with her and this dish was fabulous! Twin, wine,Ina recipe = perfect evening
By Choiosen
Shorewood
on February 04, 2012
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Loved it! It was a very quick meal that we choose last minute. I made some adjustments~ substatuted lemon juice instead of the fresh lemon (didn't have it, used egg noodles (served the meal in bowls and added Edemame & broccoli to the dish. Added about 1 Tbls of flour to thicken the somewhat oily base and it was perfect and fed two adults and an 11 year old.
Flavor was amazing.
By taramssip_8704089
Long Beach, CA
on November 30, 2011
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So yummy! Very easy to make too! I added a pint of yellow grape tomatoes with the garlic and sauteed until they burst. So good!
Read all 227 reviews