This is the third and final recipe that we’ve enjoyed during our “shrimp kick.” It seems like we’ve had a lot of shrimp lately. I do love it, but there’s so much more food in the world to enjoy, so we’ll have to move onto some of that. But let me just tell you this – I really dig this dish. It’s super good.
In the past, I’ve noticed that some pasta dishes can end up sort of dry towards the end. It seems that no matter how much liquid you add to them, the spaghetti or linguine continues to absorb and the result is kind of something less than desirable. This dish, however, isn’t that way. With all the extra-virgin olive oil, lemon juice and juice that naturally comes from the shrimp, you’re left with a perfect noodle that twirls wonderfully around your fork.
The flavors in this dish are immense. The garlic stands out and the lemon tops the cake. I wasn’t sure if I would like all the lemon, but it wasn’t overpowering at all. It seemed to blend right in and was much more mild than I had anticipated. The shrimp was great, as usual, and the parsley and salt tied everything together. Overall, I give this recipe high marks.
Extra-Virgin Olive Oil
1 Pound Dry Linguine
6 Tablespoons Butter
6 Teaspoons Garlic, Minced
2 Pounds Large Shrimp, Cleaned with Tail On
1/2 Teaspoon Ground Black Pepper
3/4 Cup Parsley, Chopped
Zest of 1 Lemon
1/2 Cup Lemon Juice
1/2 Lemon, Halved and Sliced Thin
I’d like to thank Barefoot Contessa for this recipe. She did such a great job on it that Laura nabbed it from the internet. We did our best to live up to her standard. Although I did change a few things, it’s obvious where the inspiration for the dish came from.
Cook the Linguine
Bring 4 quarts of water to a boil over high heat in a large saucepan. Add 1 tablespoon of salt to the water. When the water begins to boil, add the pasta and let cook between 7 and 10 minutes. When finished, the pasta should be tender, but firm to the bite.
Turn off the heat and drain the pasta in a colander.
Once drained, pour the linguine back into the pot and add 3 tablespoons olive oil. Stir well until all the noodles are coated with the oil.
Cook the Shrimp
Bring a large skillet to temperature over medium heat. Add the butter and 4 tablespoons olive oil and wait for the butter to melt. Then, add the garlic and let cook for 1 minute. After that, add the shrimp, 1 teaspoon of salt and the ground pepper. Cook for 5 minutes or until each shrimp is cooked through.
After the shrimp has properly cooked, turn off the heat. At this point, you can add in the parsley.
Also, add in the lemon zest, lemon juice and the sliced lemon pieces. Stir everything together well.
Finally, add the contents of the skillet back to the pasta in the pot and mix everything well. Divide what’s in the pot between 4 plates and serve.
The Final Lemon Shrimp Scampi
This looks so good. I’m glad I made it. The dish is nice and juicy and it’s bursting with flavor. Give it a try, it’s easy to pull off. Thanks for reading!
This looks so delicious, Jay. I seldom use shrimp in my dishes because my son doesn’t like their taste.
But with your recipe, I think this will be tasty. I will try it this weekend and I think my son will like it..
Thanks for sharing 🙂