Tuesday, November 9, 2010
Best Use of Wedding "Leftovers"
The shrimp we used were pre-cooked and frozen, so it really didn't involve that much prep at all. Just had to defrost them under some running cold water for 5 minutes and they were good to go. The key to a good shrimp dish is not to overcook the shrimp - they get rubbery and tough if you do.
Ina's Shrimp Scampi
- salt and pepper
- 1 1/2 lbs. linguine
- 6 tbsp. butter
- 5 tbsp. olive oil
- 8 cloves of garlic (trust me, this much wasn't overpowering!)
- 2 lbs. shrimp (if not using frozen, be sure yours are peeled and deveined)
- 2/3 cup chopped Italian parsley leaves
- zest of one lemon
- 1/2 cup fresh lemon juice
- 1/2 lemon thinly sliced in half-rounds
- 1/4 tsp. red pepper flakes
1. Drizzle some olive oil in a large pot of boiling water, add 1 tbsp. salt and the linguine. Cook for 7-10 minutes. In the meantime, heat butter and olive oil in a heavy-bottomed large pan over medium heat.
2. Add the garlic once the butter melts and saute for 1 minute - be careful, garlic can burn very easily! Next, add the shrimp, 1 1/2 tsp of salt and a few grinds of fresh black pepper. Saute until the shrimp have just turned pink (about 5 minutes), stirring often.
3. Remove the shrimp from heat and add parsley, lemon zest, lemon juice, lemon slices and red pepper flakes. Toss thoroughly to combine.
4. When the pasta is done, drain it and then put it back in the pot. Immediately add the shrimp and sauce mixture, toss well and serve right away for an absolutely delicious meal!