from January 2011 |
1 tbsp kosher salt +1 ½ tsp
¾ lb linguine
3 tbsp unsalted butter
2 ½ tbsp good olive oil
1 ½ tbsp minced garlic (4 cloves)
1 lb large shrimp (about 16
shrimp), peeled and deveined
¼ tsp freshly ground black pepper
1/3 cup chopped fresh parsley leaves
¼ cup freshly squeezed lemon juice
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.
No comments:
Post a Comment