Recipe courtesy of Ina Garten
Recipe courtesy of Ina Garten
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Barefoot Contessa
Linguine with Shrimp Scampi
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- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 3 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 700
- Total Fat
- 28 g
- Saturated Fat
- 10 g
- Carbohydrates
- 90 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 21 g
- Cholesterol
- 81 mg
- Sodium
- 557 mg
- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 700
- Total Fat
- 28 g
- Saturated Fat
- 10 g
- Carbohydrates
- 90 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 21 g
- Cholesterol
- 81 mg
- Sodium
- 557 mg
Ingredients
Directions
- 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. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, 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.
