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INGUINE/SHRIMP SCAMPI CONTESSA

veggie oil
klsher salt
l lb. linguine
3/4 stick butterr=
5 tbsps. olive oil
3 tbsps. garlic minced
2 lbs. large shrimp abouty 32 shrimp) peeled and deveined
l/2 tsp. pepper
3’4 cup chopped fresh parsley
grated zest of l lemon
l/2 cup lemon juice about 2 lemons0
l/4 tsp. hot pepper flakes
Drizzle some oil in large pot of boiling salted water, add l tbsps. salt and linguine and cook accoridng to directions. mean shile in another lage heavy bottomed pan melt the butter and olive oil over med low heat. add the garlic. saute for l min. be careful the garlic burns easily. add shrimp, l tbsp. of salt and pepper and saute until shrrimp have just turned pink about 5 mins. stirring often. remove from heat, add parsley, lemon zest, lemon juice and red pepper flakes. toss tl combine. when pasta is done drain and then put back in pot. meediately add shrimp and sauce, toss well and serve.
Serves 6. Barefoot Contessa.

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https://recipes.connorbowen.com/recipe/inguine-shrimp-scampi-contessa/