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!
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
- 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.
- 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.
- 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.