"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Linguine with shrimp scampi  Recipe

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This recipe for Linguine with shrimp scampi , by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jeannie (Mills) Sieferman
Added: Sunday, March 20, 2005


Vegetable oil
Kosher salt
3/4 lb linguine
3 Tbsp unsalted butter
2 1/2 Tbsp good olive oil
1 1/2 Tbsp minced garlic
1 lb lg shrimp
(16 shrimp) peeled and deveined
1/4 tsp pepper
1/3 c chopped parsley
1/2 lemon, zest
1/4 c fresh lemon juice
1/4 lemon, thinly sliced in half rounds
1/8 tsp 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. Sauté for 1 minute, be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and sauté until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat; add the parsley, lemon zest, 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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