Three things inspired me to create this most fabulous dish:
1. My lemon tree yielded me exactly one lemon this year. I knew I wanted to use it to create something special. It had been hanging all by its lonesome for quite some time, saying, “pick me.”
2. I had a hankering for both seafood and pasta.
3. Ina’s recipe, the inspiration for this dish, made it on my recipe wish list. After we enjoyed, I checked it off the list, what fun and what satisfaction!
It’s super simple to make. It’s light and refreshing, yet filling. After only the first bite, Kyle said, “We’re definitely adding this one to the list of things we MUST make again.” I served this dish with a simple green salad and fresh baguette with butter.
Spaghetti with Shrimp Scampi
(Adapted from Ina Garten’s Linguine with Shrimp Scampi)
1/2 T plus 3/4 t kosher salt
1/2 pound spaghetti
1 1/2 T unsalted butter
1 1/4 T olive oil
1 T minced garlic (about 3 cloves)
12 large shrimp, peeled and deveined
1/8 t freshly ground black pepper
1/8 c chopped fresh parsley leaves
1/4 lemon, zest grated
1/8 c freshly squeezed lemon juice
1/8 lemon, thinly sliced
Pinch of red pepper flakes
In a large pot of boiling water, add 1/2 T of salt and spaghetti, cook according to directions on package.
In large skillet melt butter and olive oil over medium-low heat. Add garlic. Saute for 1 minute. Add shrimp, 3/4 t of salt, and pepper. Saute until shrimp have just turned pink, about 5 minutes, stirring often. Remove from heat, add parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes.
When pasta is done, drain and put it back in pot. Immediately add shrimp and sauce, toss well, and serve.