Lemon Shrimp Linguine

This recipe was originally prepared for us by Casey and Nicole Gillett. I love those guys.

Oh, and we totally stole this from the Food Network. It's copyrighted, so I hope we don't get sued.

Linguine with Shrimp Scampi Copyright, 2002, Barefoot Contessa Family Style, All Rights Reserved

Vegetable oil Kosher salt 3/4 pound linguine 3 tablespoons unsalted butter 2 1/2 tablespoons good olive oil 1 1/2 tablespoons minced garlic (4 cloves) 1 pound large shrimp (about 16 shrimp), peeled and deveined 1/4 teaspoon freshly ground black pepper 1/3 cup chopped fresh parsley leaves 1/2 lemon, zest grated 1/4 cup freshly squeezed lemon juice (2 lemons) 1/4 lemon, thinly sliced in half-rounds 1/8 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 1/2 teaspoons 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.

Trader Joe's, once again, comes to the rescue. Their frozen shrimp are the best deal in town, and they don't have an odor. Rumor has it that TJ's meat is only frozen once, and I guess most is frozen twice before you buy it.

The beauty of this meal is its simplicity. It yields relatively few dishes, it's quick, and it's delicious.

With this meal, we also bought some day-old grocery store bargain bread, pre-sliced, and painted on melted butter and raw, finely-minced garlic. Yum!