Lemon Shrimp Scampi

This recipe is really good warm, but amazing when you warm it up the next day. It makes a really big batch too. I like to cut the shrimp in half so it seems like there are more shrimp :) Here's how...

INGREDIENTS:

2 T. vegetable oil

1 1/2 T. salt

2 lbs. uncooked linguine

8 T. butter

7 T. olive oil

4 T. garlic, minced

2 1/2 lb large shrimp, uncooked and peeled

1/2 tsp. black pepper

1 c. fresh parsley, chopped

Zest from 1 lemon (a little more if desired)

3/4 c. fresh lemon juice (about 5 lemons)

1/2 tsp. red pepper flakes

Drizzle the vegetable oil in a large pot of boiling water. Salt the water and add the linguine. Cook according to the package.

Meanwhile, in a large pan, melt the butter and add the olive oil. Add garlic and sauté for 1 minute. Be careful. Garlic burns easily. Add the shrimp, salt, pepper and sauté until the shrimp have just turned pink, about 6-7 minutes, stirring often. Remove from head, add the parsley, lemon juice, lemon zest, and red pepper flakes. Toss to combine.

When the pasta is finished, drain the cooked linguine and return back into the same pot it was cooked in. Add the lemon mixture and toss well.

I found this recipe from Barefoot Contessa.