Linguine with Shrimp Scampi
Pasta dishes are a staple at our house. There are so many ways to switch it up, and unless you’re making homemade noodles or a sauce that needs to simmer for hours, pasta is usually a great quick weeknight meal. And this Linguine with Shrimp Scampi is no exception.
The parsley and freshly squeezed lemon give this dish a refreshing, light feel. Paired with a salad, some crusty bread and a nice glass of wine? You are never going to want to pay restaurant prices for pasta again!
- 1/2 Teaspoon Canola Oil
- 1 Tablespoon Kosher Salt
- 6 Tablespoons Butter
- 5 Tablespoons Olive Oil
- 2 – 3 Tablespoons Minced Garlic
- 2 Pounds Large Shrimp
- 1 Teaspoon Salt
- 1/2 Teaspoon Freshly Ground Black Pepper
- 1/2 Cup Chopped Fresh Parsley
- 1/2 Cup Freshly Squeezed Lemon Juice
- 1/2 Teaspoon Red Pepper Flakes
- 1 Cup Shredded Parmigiano Reggiano
- 1/2 Lemon Thinly Sliced
- Add oil to large pot of boiling salted water. Add pasta and cook according to al dente directions on package.
- Melt butter and olive oil over medium-low heat. Add the garlic and sauté for 1 minute; being careful not to let the garlic burn.
- Add shrimp, teaspoon of salt and the pepper.
- Sauté, stirring often, until the shrimp turn pink – approximately 5 minutes.
- Remove pan from heat and add parsley, lemon juice and red pepper flakes.
- Drain the cooked pasta, then add the shrimp and sauce. Toss well and serve garnished with cheese, lemon slices and parsley.