Linguine with Shrimp Scampi

This weekend we were all set to celebrate my sister’s (first ever) job offer as a recently graduated RN at a local hospital. (YAY TERA!!) Carrabba’s was definitely the spot for such an occasion. Anywho, it took us a minute but we eventually realized that “job offer” did not equal immediate cash so we were stuck at home until it was time to celebrate her (first ever) paycheck. :/

 Pushing back the tears, I got my mind off their delicious Johnny Rocko Salad (fire-roasted shrimp and bay scallops) and red wine and decided to make us a healthier, cheaper substitution in the meanwhile. I recalled a recipe that I wanted to try and I scanned the DVR for Barefoot Contessa’s “Linguine and Shrimp Scampi”. I tend to avoid pasta dishes because without the forbidden white sauces, I can just stick with spaghetti. But there are few tv chefs I trust and Ina is one of them. She’s simple, fresh and flavorful. What the hey, give it a shot….O….M…..G……IT WAS SOOOOO GOOOD! To lighten the original recipe up a little, I substituted whole wheat pasta for the regular stuff and I used extra fresh parsley, lemon juice and garlic to cut back a tad on the butter. The noodles in that lemon butter sauce were so good, even AFTER we ran out of shrimp, lol. (Hey, I plan my meals properly, we had an unexpected guest) I don’t keep bread in the house because I wouldn’t be able to keep bread in the house…if you know what I mean, lol. So, in true old-school form, my mother toasted some sliced bread with oregano, garlic salt and butter. A true cook will make a way…..Well, I guess the same can be said for a true fatty. LOL

Enjoy. We definitely did.

Ingredients

• Vegetable oil
• 2 Tbsp. kosher salt plus 3 tsp.
• 1-1/2 lb whole wheat linguine (1.5 boxes) 
• 6 Tbsp. unsalted butter
• 5 Tbsp. good olive oil
• 3 Tbsp. minced garlic (8 cloves)
• 2 lbs. large shrimp (U15 size), peeled and deveined
• 1/4 tsp. freshly ground black pepper
• 1/3 c. chopped fresh parsley leaves
• 1/2 lemon, zest grated
• 1/2 c. freshly squeezed lemon juice (3-4 lemons)
• 1/4 lemon, thinly sliced in half-rounds
• 1 teaspoon hot red pepper flakes (may want to scale back a little, it was spicy but not like “Oh my I need some water” in my opinion, so you be the judge) 

Directions

Drizzle some oil in a large pot of boiling salted water, add 2 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.

SERVES 4