Shrimp scampi - mmmmmm......

I made this on Friday. It was so good! I put my notes on the bottom (modifications that I made). Yeah, a stick of butter isn't exactly healthy, but tastes really really good!

1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes

In a large pot of boiling salted water, add 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.

*My Notes:
I didn’t use the lemon zest, and I don’t think I used ¼ cup of lemon juice. I used the juice of 1 lemon and tasted to see if it was enough. Didn’t use the lemon slices either.
I used 1 whole stick of butter along with the olive oil (more than 2 ½ tbs of olive oil – but not sure how much).
I also added about ¼ cup of white wine.
I think I used more like 2 tbs garlic.

Re: Shrimp scampi - mmmmmm......

I just made shrimp scampi on Sunday, it was sooo good. I used the Barefoot Contessa recipe, not so much butter.

Re: Shrimp scampi - mmmmmm......