- 1 tablespoon kosher salt plus 1 1/2 teaspoons
- 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
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.
~ Ina Garten
This is a good basic recipe for Linguini with Shrimp Scampi. I do not put any oil in my pasta water because the sauce will slide off of it. This step is not necessary. You can use large frozen shrimp, uncooked, for this recipe and it works well. Allow them to defrost before adding.
You can substitute scallops for the shrimp.
I used to add oil to the pasta water & didn't salt the water, now I know better. I add the salt & forgo the oil. I love Shrimp Scampi & this looks like a very good recipe. I'd have this for Mother's Day, but I already have a menu which includes pork tenderloin with that fantastic red wine sauce you posted back in April. So I'll try it very soon. Almost got to try the asparagus recipe, but the dang dogs ate up a bunch of spears that came up. We keep trying to block them out of the garden & the little stinkers still figure out how to get in. I guess I'll have to get asparagus from the grocery store. There hasn't been a bumper crop this year either. It was all that "global cooling" we experienced this past winter.
Diane, I have wanted a good Shirmp Scampi recipe and this is just what I was wanting. This is dinner tomorrow night as I need to get some shrimp and scallops; going to make it both ways.
You were a mind reader and since I have been asked to ask you for a good scampi reicpe, you are ahead of the game. Thank you, thank you!!!
Changed the plan and we are having this tonight; taking a break and then to the kitchen to get ir ready.
Remember to save one cup of the hot pasta water to thin out the sauce if it is too tight. Add a little bit at a time and toss it while hot in the pan. Yum Yum....I hope it turns out to your liking!!
Sandy, keep us posted on the asparagus thieves.
Molten Lava Cake Recipe for One
¼ cup semi chocolate chips 2 tablespoons butter
2 teaspoons sugar ¼ teaspoon vanilla extract
1 egg (room temperature), beaten 1 tablespoon flour
Optional Garnishes: ½ teaspoon confectioners’ sugar for dusting, fresh fruit, and a dollop of whipped cream or vanilla ice cream.
Preheat oven to 400°F.
Fill a small pot with 1-inch of water. Fit a larger stainless steel or glass bowl on top of the pot to make a double broiler. Heat the pot of water on medium-high heat. Add the chocolate chips and butter to the stainless bowl. The chocolate will quickly begin to soften and melt. Quickly whisk the chips until nearly completely smooth. Turn off the heat and add the sugar and vanilla. Continue to whisk the chocolate until completely smooth. Carefully remove the bowl from the hot pot to the counter. Allow the chocolate to cool for 5 minutes, stirring occasionally.
Whisking continuously, slowly add the egg into the chocolate mixture a teaspoon at a time, incorporating the teaspoon of egg completely before adding more. You don’t want to add the egg too quickly because the warm chocolate will cook the egg. Continue to do this until the chocolate looks smooth and looks like batter.
Stir in the flour until mixed in.
Generously spray the bottom and sides of one 4-ounce ramekin or coffee mug. This will help the cake to release from the ramekin after baking. Add the batter to the ramekin. It will be about ¾ cup full. Bake for 10 minutes. After 10 minutes, the cake will appear to be baked but when touched in the center will feel very soft. Remove the cake from the oven and allow it rest on the counter for a minute. You can serve the cake in the ramekin or turn it over onto a plate.
If you gently touch the sides of the cake with your finger, it should pull away from the sides. After one minute, cover the ramekin with a serving plate and flip the plate to right side up. Slowly and carefully begin to lift the ramekin off the plate. If it appears the cake is not releasing, lower the ramekin back down to the plate and gently shake the ramekin back and forth and try again. If it still does not release, invert the cake back to the ramekin and use a thin paring knife to release the cake from its side and flip again. Dust the lava cake with powdered sugar and dollop with a small spoonful of whipped cream or vanilla ice cream. A small berry and fresh mint leaf also make nice garnishes.
Looks delicious, Linda. I like mocha and I was thinking of making one very minor addition of a little instant expresso powder.
Diane, the asparagus thieves are also tomato & blackberry thieves.
If I grew pumpkins, they'd probably try eating them, too.
Gives new meaning to "free range animals" such as "free range dogs!" A happy doggie is a free range one