Tuesday, February 9, 2010

Being shellfish...

I love pasta...noodles in general. I think it may come in second after sushi. The whole low-carb movement really gave beautiful things like pasta and bread a bad reputation. I think carbs are making a comeback though. I can feel it! I obviously try not to eat pasta everyday but it does make frequent appearances at our dinner table. 


When you have kids, the words "spaghetti and meatballs" become a regular part of your vocabulary. I do like to mix it up though. I've been trying to get my kids to try different types of pasta. Tonight was shrimp scampi.


The best shrimp scampi I've ever had is the one from the Barefoot Contessa. She uses lemon zest as well as the juice which gives it more of a complex lemony flavor. A great meal to serve for a dinner party. It's quick, simple and ridiculously good! I always eat way too much of it. 


This is one of those dishes that is greatly enhanced when paired with wine. Try a crisp, fruity Sauvignon Blanc. Serve the kids some sparkling apple juice.


Linguine With Shrimp Scampi

Barefoot Contessa Family Style, All Rights Reserved

Ingredients


  • Vegetable oil
  • Kosher salt
  • 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

Directions

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.

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