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Prep Time: 8 Minutes Cook Time: 15 Minutes |
Ready In: 23 Minutes Servings: 1 |
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This shrimp scampi linguine has a dash of red pepper to add a bit of extra heat to this classic dinner entrée. Ingredients:
8 ounces linguine |
3 tablespoons extra virgin olive oil, divided |
1 pound large shrimp, peeled and deveined |
6 tablespoons unsalted butter |
6 garlic cloves, minced |
1/4 teaspoon dried crushed red pepper |
1/4 cup coarsely chopped fresh parsley |
2 teaspoons lemon zest |
1 tablespoon fresh lemon juice |
3/4 teaspoon salt |
Directions:
1. Cook pasta in boiling salted water according to package directions; drain.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half of shrimp, and cook 1 minute on each side or until opaque. Transfer shrimp to a plate, cover, and keep warm. Repeat with 1 tablespoon oil and remaining shrimp.
3. Melt butter over medium heat in same skillet. Add remaining 1 tablespoon oil, garlic, and red pepper; sauté 3 minutes or until garlic starts to brown. Stir in cooked shrimp, parsley, lemon zest and juice, and salt; cook 1 minute. Add pasta, and cook 1 minute or until hot, tossing constantly. Serve immediately.
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