Here’s a recipe from Ina Garten aka The Barefoot Contessa that never disappoints. It is one I have made numerous times. It is quick and delicious, and you will likely have most of the ingredients on hand, except the shrimp.
It’s a good idea to keep a bag of shrimp in your freezer for use in shrimp stir fries and other recipes that cook up quickly.
To make it even quicker Ina says you can use peeled and deveined shrimp, which I do.
Costco, for example, sells a 2 pound bag of raw large shrimp already peeled and deveined, so all you need to do is remember to defrost the amount you need overnight in the fridge. They will be ready for you the next day. (Do not use cooked shrimp).
Add a salad and some good bread and you have yourself a delicious dinner.
Ina’s Linguine with Shrimp Scampi (serve 6)
(Barefoot Contessa Family Style, Ina Garten)
Vegetable Oil (I used canola)
Kosher Salt
1 and ½ pounds linguine
6 tablespoons (¾ stick) unsalted butter
5 tablespoons good olive oil
3 tablespoons minced garlic (9 cloves)
2 pounds (raw) large shrimp (about 32 shrimp). peeled and deveined
½ teaspoon freshly ground black pepper
¾ cup chopped fresh parsley
Grated zest of 1 lemon
½ cup freshly squeezed lemon juice (4 lemons)
½ lemon, thinly sliced in half-rounds
¼ teaspoon hot red pepper flakes
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 tablespoon 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.
Yum!