August 12, 2010

Shrimp Scampi

On Sundays I like to spend time in the kitchen. It's an opportunity for me to unwind and relax and make a meal that will have a couple of portions left over for a relaxed dinner on Mondays.

I saw this recipe over at Annie's Eats and I immediately gravitated towards it because it had only a few simple ingredients and looked like a light summer supper. We don't eat a lot of fish at home but often have shrimp on hand and I really like how it was the star of this meal. I made the pasta from scratch and tossed it with this light butter-lemon sauce and it was a hit. Unfortunately, it was such a hit, that there weren't any leftovers!


  • 3/4 lb. linguine (try to make homemade like this)
  • 4 tbsp butter
  • 2 tbsp olive oil 
  • 4 cloves minced garlic
  • 1 lb. large shrimp, peeled and deveined 
  • 1 1/2 tsp kosher salt
  • 1/4 tsp pepper
  • 3-4 tbsp chopped flat leaf parsley
  • zest of 1/2 lemon
  • 1/4 cup fresh squeezed lemon juice
  • 1/4 tsp red pepper flakes

  • Bring large pot of salted water to a boil. Cook pasta according to package directions.
  • Meanwhile, in a saute pan, melt the butter and olive oil together over medium heat. Add the garlic and saute for one minute. 
  • Add the shrimp in an even layer and add salt and pepper. Once down side of shrimp turns pink, flip and cook second side evenly. 
  • When shrimp is opaque, remove pan from heat and stir in the parsley, lemon zest, lemon juice and red pepper flakes.
  • Drain pasta and add to the saute pan and toss to combine.
  • Serve immediately.

Recipe from Annie's Eats

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