Saphire
DIS Veteran
- Joined
- Feb 28, 2000
- Messages
- 4,035
I'm telling you, it is getting so that I can cook a better meal at home than I can get at a restaurant. This was sooo easy, and it tasted better at my table than spending $50 (or more!) anywhere else. Who else feels they can do much better at home?
Linguine with Shrimp Scampi: Barefoot Contessa
Vegetable oil
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (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)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes
Drizzle some 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 (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons 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, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
Linguine with Shrimp Scampi: Barefoot Contessa
Vegetable oil
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (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)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes
Drizzle some 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 (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons 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, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
Jipsy, good luck opening your own place! What an exciting goal to have. HeyIt's Me...you won't believe it but I have a magnet on my fridge that says that! I do love to eat out, just finding that the better I get at it, the more I like to cook at home. Tinijocaro and nannerbadnanner, glad you like a similar recipe, it's awesome! MushyMushy, yes there are some things I will never be able to make as well at home. Nachos come to mind. I have tried many times, but they don't compare to some of our local restaurants. LadyyRedd, I'll be over tomorrow...PaulaSue, come on over Monday, we are having marinated chicken on the grill. 
). i watch the ads and buy things like good cuts of beef when they are on sale, but if we're craving a t-bone or prime rib with all the fixins-it costs out much less to go to a reasonable steak house vs. purchasing the steak, the mushrooms, the whiskey (we like whiskey sauce
