Sometimes the most delicious recipes are created from just a few simple, high-quality ingredients.
I love how this recipe comes together quickly and easily, without sacrificing any flavor. Here’s what you need:
- Olive Oil
- Salt and Pepper
- Garlic (1-2 cloves, diced)
- 1 Lemon
- Shrimp (I usually use about 1/2 lb. for 2 people)
- Red Pepper
- Fresh Parsley (a few tablespoons, chopped)
The scampi cooks very quickly, so before you even start, I suggest starting the water boiling for the linguine. Cook it according to the instructions on the package.
In a large pan on medium-high heat, add a few tablespoons of olive oil and a few tablespoons of butter. Add the garlic and stir for a moment. Don’t look away because the garlic will burn easily. Throw in the shrimp and sprinkle with salt and pepper.
Stir the shrimp so that they cook evenly on both sides. When they’re pink and opaque, they’re cooked, so you can remove them from the heat. Add a little sprinkle of red pepper, but be careful not to overdo it. A little goes a long way! Roll your lemon firmly on the counter with your hand so it gets extra juicy. Then cut it in half and squeeze everything you can into the shrimp. I like to zest a little of the peel in, too. Last, add the parsley.
Once the pasta is cooked and drained, add it to the shrimp and toss until it’s all mixed together.
Serve immediately, and don’t forget a generous sprinkle of parmesan!