Linguine with Shrimp Scampi

I can't believe it is already 2013!  Where did the time go? I find myself asking this same question year after year.

The honey and I decided to celebrate at home this year. Just because we were at home doesn't mean it has to be boring.  I wanted to make something special, but not heavy like steaks.  He thought of seafood and I took to Pinterest trolling for a dish that was easy and yummy.

Wouldn't you know...I found Linguine with Shrimp Scampi that just happened to be Ina's recipe. (I just can't leave her. LOL!)  Of course, it was WONDERFUL!  If you love shrimp, lemon, butter and pasta....you are sure to love this dish.

Tips I learned while making Linguine with Shrimp Scampi:

• The difference between linguine and spaghetti pasta....linguine is flat. I found it much easier to roll on a fork and eat. 
• Make sure to flavor the water you boil your pasta in. Use plenty of salt and olive oil to keep the pasta from sticking. 
• After draining your pasta, make sure to flavor it immediately with a bit of butter, salt and pepper.  The warmth of the pasta really helps to spread the seasoning.
• Defrost shrimp in a bowl of cool water. It doesn't take long at all.
• Don't overcook your shrimp!  They do not take long to cook.  It will become tough and chewy if you do.
• Use fresh herbs in all pasta dishes. It really makes a different in your final product and in the presentation.

Linguine with Shrimp Scampi 

(the heat turned up by me)

(credit to http://ourrecipeclub.blogspot.com/2008/04/linguine-with-shrimp-scampi.html and Ina Garten, Barefoot Contessa Family Style)

Ingredients:

Kosher salt

1 package of linguine

6 tablespoons (3/4 stick) unsalted butter

5 tablespoons good olive oil

3 tablespoons minced garlic 

2 pounds large shrimp, peeled and deveined (just buy them that way)

1/2 teaspoon freshly ground black pepper

3/4 cup chopped fresh parsley

Grated zest of 1 lemon

1 juice of a lemon

1/4 teaspoon hot red pepper flakes

1/4 cup of diced fresh jalapeno peppers

Directions:

Drizzle some olive 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, heavy-bottomed pan, melt the butter and olive oil over medium heat. Add the garlic and jalapeno peppers. 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 and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Add a pat of butter, salt and pepper. Stir to combine.  Plate the pasta and immediately top with  the shrimp and sauce.