Friday, March 21, 2014

Linguine with Shrimp Scampi

The weather here has been dreary, gray, and rainy. One of the lovely parts of living in the Pacific Northwest.

Yay *insert sarcastic tone here*

After living here for 8 years I have started to get used to it. 

The year round gorgeous greenery makes it easier to deal with, plus you learn to appreciate summer.

A lot!!

But there are times that it does get me down a bit.

When those times hit I like to spoil myself with something tasty that I don't normally make.

Lately that has meant that I hit the seafood counter. I have made Sauteed Cod with Garlic and Tomatoes, Baked Fish "In" Chips, and Pan Seared Scallops with Linguine and Tomato Cream Sauce

Something about seafood must makes me think of summer. 

I have no idea why. 

Let's just go with it OK?

I was poking around Pintrest the other day and came across a recipe for Shrimp Scampi and Linguine by Ina Garten.

When I was young my grandmother used to order shrimp scampi every time we went out to dinner. I remember thinking it was so fancy.

Can you believe that I had never tried it before now?

So I decided to remedy that immediately.

Plus I love pasta, so it seemed like a win-win for me.

And I was right! It was oooohhh so good.

I tweaked a bit to suit cooking for two and even with that this will give you two nice size portions.

Kevin and I gobbled it up so fast we barely made a positive ID check on it!!!

Linguine with Shrimp Scampi  
Serves 2

8 ounces linguine
3 tablespoons unsalted butter
2 tablespoons olive oil
4 cloves garlic, minced
1/2 pound large shrimp peeled and deveined
Kosher salt
Fresh cracked black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zested the other half cut into thin slices
1 lemon, juiced
1/8 teaspoon hot red pepper flakes

Bring a large pot of salted water to boil, add the linguine, and cook according to the directions on the package. Drain the cooked linguine and then put it back in the pot.

Meanwhile, in another large, heavy-bottomed skillet, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Add the shrimp, salt, and pepper and saute until the shrimp have just turned pink, about 5 minutes. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

Add the shrimp and sauce to the pasta, toss well, and serve.



  1. Huge fan of shrimp and pasta dishes! Thank you for sharing this. I can totally relate to the gloomy winter blues I am ready for sunshine. Sent from SITS

    1. So glad you like it!! Thanks for stopping by.