I am all about spending Valentine’s Day at home these days. Forget the chocolates, teddy bears and cards; I will gladly accept a beautiful home cooked meal and a large glass of red wine. In the past, my husband and I have spent the night in, cooking a delicate steak or another one of our favorite dishes. This shrimp scampi is on my menu for this year because #1. Ina Garten does no wrong, and #2. It’s a real treat that is comforting and easy. I hope you enjoy your holiday, whether you are celebrating with yourself or with someone special!

Ingredients

Vegetable oil

1 tablespoon kosher salt plus 1 ½ teaspoons

¾ pound linguine

3 tablespoons unsalted butter

2 ½ tablespoons olive oil

1 ½ tablespoons minced garlic (about 4 cloves)

1 pound large shrimp, peeled and deveined

¼ teaspoon freshly ground black pepper

¼ cup chopped fresh parsley

½ lemon zest

¼ cup freshly squeezed lemon juice (about 2 lemons)

¼ lemon, thinly sliced in half rounds

1/8 teaspoon hot red pepper flakes

Directions

1. Drizzle oil in a large pot of boiling salted water, add 1 tablespoon of salt and linguine and cook for 7 to 10 minutes, or according to the directions on the package.
2. Meanwhile, in another large pan, melt the butter and olive oil over medium-low heat. Add garlic. Sauté for 1 minute. Add the shrimp, 1 ½ teaspoons of salt, and the pepper and sauté 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.
3. When the pasta is done, drain the cooked linguine and put back in the pot. Immediately add the shrimp and sauce, toss well to serve.