"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Linguine with Shrimp Scampi Recipe

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This recipe for Linguine with Shrimp Scampi, by , is from Buckwalter, Jaff, Johnson, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marcy Johnson Szarkowski
Added: Sunday, May 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Vegetable oil, 1 T kosher salt plus 1 1/2 tsp, 3/4 pound linguine, 3 T unsalted butter, 2 1/2 T olive oil, 1 1/2 T. minced garlic (4 cloves), 1 pound large shrimp (about 16 shrimp), peeled and deveined, 1/4 tsp freshly group black pepper, 1/3 c chopped fresh parsley leaves, 1/2 lemon, zest grated, 1/4 c freshly squeezed lemon juice (2 lemons), 1/4 lemon, thinly sliced in half-rounds, 1/8 tsp. hot red pepper flakes.

Directions:
Directions:
Drizzle some oil in a large pot of boiling salted, water, add I T. of salt and the linguine, and cook for 7-10 minutes, or according to the directions on package.
Meanwhile, in another large (12 inch), heavy bottomed pan, melt the butter and olive oil over medium-heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily. Add the shrimp, 1 1/2 tsp salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from heat, add parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes, Toss to combine. When pasta is done, drain the cooked linguine and then put back in pot. Immediately add the shrimp and sauce, toss well and serve.

Personal Notes:
Personal Notes:
This is restaurant quality and yummy in your tummy!!

 

 

 

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