I don’t think I have discovered a way to make shrimp that my kids WON’T eat. Not that I’m really trying. But sometimes I think, “There is no way they are going to go for this.” And they do. We even went to our favorite Chinese place earlier in the week at the request of D, for the honey walnut prawns. I was telling the owner that I tried making them at home, and while they were very good, they weren’t OIC Bowl good. After she walked away, Berto leaned across the table and whispered to me, “Yours were REALLY good Mommy.” Heart melting. Right there. Right then. Well, these got the same reaction from the kids, and the Hubs, too!
1 1/2 lbs linguine
6 Tbs unsalted butter
5 Tbs olive oil
3 Tbs minced garlic (time saver tip: Buy jarred minced garlic, such as Spice World)
2 lbs large, peeled and deveined shrimp (I always buy them that way)
1/2 tsp freshly ground black pepper
3/4 cup chopped fresh parsley
Grated zest of 1 lemon
1/2 cup freshly squeezed lemon juice (about 4 small lemons)
1/2 lemon thinly sliced in half-rounds (left mine whole rounds, but half is better)
1/4 tsp hot red pepper flakes (optional, I omitted)
Drizzle some vegetable oil in a large pot of boiling salted water, do not skip this step. It helps keep your linguine from clumping together. Add 1 tbs salt and the linguine. Cook for 7-10 minutes, or according to package directions.
While water is boiling and pasta is cooking, in another large, heave-bottomed pan, melt the butter and olive oil over medium heat. Add garlic and sauté for 1 minute. Keep a close eye, the garlic will burn very quickly. Add the shrimp, 1 tbs salt, and the pepper. Sauté until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from heat, add parsley, lemon zest, lemon juice, lemon slice, and red pepper flakes (if using). Toss to combine.
Drain the linguine and add it back to the pot in batches. In-between batches, add some of the shrimp and sauce. Toss well, and devour!
Wine Pairing Suggestions:
Total time: 40 minutes