Lemon & Garlic Shrimp Linguini

If you are a regular reader of this blog, you know that I only post recipes that I make regularly; recipes that have made an appearance on my table several times and will continue to do so long after these words are archived.  I have actually been making this dish for years and haven’t ever posted it here because…well…I guess I wanted to keep a little mystery.  I liked having something in my back pocket that my friends had never seen before, even if my family has been eating it once a month.  I didn’t want to share it with anyone and instead, just revel in its simplicity and goodness all by myself.

Well, ok.  Not by myself.  Technically this recipe is Ina Garten’s and technically it is posted on the food network website and is included in her cookbook, Barefoot Contessa: Family Style.  Not exactly a secret.  As it happens, there are so many versions of this dish, all with just subtle variations from each other.   Generally, I just stick with this one.  I cook it from memory, sometimes adding crushed red pepper flakes for a little kick, sometimes not.  The point is, this is a classic.  A simple, fast, easy, fantastically tasty dish that you will make over and over.  It will become a staple, a go-to, a regular.  And regardless of wether or not you get the recipe from me, a cookbook, or from another website, I hope you enjoy it.  Maybe it will even add a little mystery to your life.
One Year Ago: Buttermilk Brownies & Strawberry Avocado Salad

Lemon & Garlic Shrimp Linguini
Adapted from Ina Garten

3/4 lb linguini
1 lb medium shrimp, peeled and deveined
3 T butter
2 T olive oil
salt and pepper
2 cloves garlic, minced
zest of 1/2 lemon
juice of 1/2 lemon
1/4 c chopped fresh parsley

Cook pasta according to package directions.  Meanwhile, over medium heat, melt the butter and olive oil in a large skillet.  Add the garlic, and let it heat till fragrant, but not burnt, about 30 seconds.  Add the shrimp and sauté, tossing gently, for 2 minutes.  Season with salt and pepper and add the lemon zest and juice.  Heat together, lowering the heat if necessary so as not to overcook the shrimp.  Add the pasta and the parsley, toss everything together, taste for seasoning, and serve immediately.