As soon as I get a new cookbook, first thing I do is to write my name and date on it. I do this not only because I want to be able to remember when I bought the book, but also I want to know how long I have been cooking some of my favorite dishes.
In the case of this Linguine with Shrimp Scampi, I have been cooking it since 2005, which is when I bought Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family Cookbook. It is a fantastic book that is full of recipes of some of the classics with “the volume turned up.”
When it comes to trying a new recipe, I always (always!) follow the instructions and make sure that I use the ingredients listed on the recipe. Some people don’t do that which drives me crazy. Because when the result does not look like the one in the picture or it does not taste as they hoped it would, they blame the author of the recipe.
I just do not think that it is fair to the creator of the recipe.
After trying a recipe for the first time, I’d like to take notes on the page of the recipe that I made. Notes like what I would do differently or what are some things (usually ingredients) that are crucial to this recipe or could be substituted with something else.
As you can imagine, they are very helpful to get the best results when I make it again in the future.
This Linguine Shrimp Scampi recipe was no exception. When I first made it I thought it was delicious but this pasta dish could be made with less butter and less olive oil. So I changed the amount of butter and olive oil and still got a delicious shrimp pasta dish.
The original recipe serves 6 and my recipe serves 4. I used fresh Linguine but you can definitely use dry Linguine.
The best thing about this recipe is that it is one of those dishes that you can put together in less than 20 minutes. The result is going to be so delicious that your family will not believe you made it after you came home from work.
Linguine with Shrimp Scampi
- 3 tablespoons olive oil
- 1 tablespoon unsalted butter
- 9 oz. (225gr.) fresh Linguine (I used Buitoni)
- 1 tablespoons garlic, minced (5 cloves)
- 1-pound large (21-25) shrimp, peeled and deveined (about 20 shrimp)
- 2 tablespoon salt plus 1/2 teaspoon salt (divided)
- 1/4 teaspoon black pepper
- 1 tablespoon lemon zest
- 1/2 cup fresh parsley, chopped
- 4 tablespoons lemon juice, freshly squeezed (2 lemons)
- 1/2 lemon, thinly sliced in half-rounds
- 5-6 drops of Tabasco Sauce (optional)
- Heat the olive oil and butter in a large heavy-bottom pan. Add the garlic and sauté for a minute.
- Add shrimp, salt and pepper and cook each side for 2 minutes. Take it off the heat and add the lemon juice, lemon zest, parsley, and lemon slices. Toss to combine.
- Add 1 tablespoon salt into a large pot of water and bring it to a boil. Once boiled, add the fresh Linguine and cook for 3-4 minutes.
- Drain the Linguine and place it back to the pot. Add the shrimp and give it all a big toss.
- To serve, sprinkle it with more fresh parsley and if desired, add a couple of drops of Tabasco Sauce.
Adapted from Ina Garten’s Barefoot Contessa Family Style Cookbook pg 106.