Shrimp Scampi with Linguini

Though a tad ashamed to admit it, I didn't even try shrimp until my 20's when my boyfriend, now husband, introduce me to it.  I was a country girl from Alabama, and he was a city boy from Los Angeles.  My tastebuds were about to undergo a monumental shift.  My current love of all types of food can be traced back to this time of discovery, and I'm so happy it happened or I wouldn't know the joy of shrimp scampi.  This dish is so very easy to make, tastes delicious, and takes less than 30 minutes.  It's a great summertime meal. I serve it with linguini when I want something a bit more substantial and it is fabulous.  My recipe comes from the Joy of Cooking cookbook.

Ingredients (Serves 4)
1 1/2 to 2lbs of extra large shrimp, peeled and deveined
1/2 cup extra virgen olive oil
1 tbsp minced garlic plus 1tsp more for adding at the end of cooking period
1/4 cup fresh minced parsley plus a little more for finishing
1 tbsp fresh lemon juice
1/2lb of linguini

Cook linguini according to package directions.
Rinse and pat dry the shrimp.

In a large skillet add extra virgin olive oil and 1 tbls garlic.

Cook on low heat until garlic is golden.  Do not rush this step.
Increase the heat to medium high and add the shrimp.
Cook until they turn pink on the bottom and turn over.

Add 1/4 cup fresh parsley and 1 tsp of minced garlic.
Cook until shrimp are pink and firm about 5 minutes.

Sprinkle with lemon juice and fresh parsley.
Stir in linguini and serve.




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