Fettucine with Shrimp Scampi from FIA
Adapted from: Ina Garten/Food Network
½ pound fettucine (original recipe called for 3/4 pound of linguine, which I didn’t have on hand – 1/2 pound was plenty)
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (approximately 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)
1/8 teaspoon hot red pepper flakes
Bring pot of water to boil, add pasta, and cook for 7-10 minutes or until desired doneness.
In a large skillet, melt the butter and olive oil over low-medium heat. Add the garlic and sauté for 1 minute. Add the shrimp and pepper, and sauté until the shrimp have just turned pink – approximately 5 minutes. Stir often and be careful not to overcook!
Remove from the heat, add the parsley, lemon zest, lemon juice and red pepper flakes. Toss to combine, then pour over drained pasta. Toss together and serve immediately.
Note: Original recipe called for salt to be added to the dish, which I omitted by accident and was so glad that I did – I don’t think it would have needed it at all.