Ina’s Linguine with Shrimp Scampi


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.


I love Shrimp Scampi, and it’s my favorite shrimp dish. I bought these shrimp at a very high end grocery store here in town and was kind of disappointed in how small these were. They were medium-large sized shrimp and at a another grocery store shrimp comes in that size there, and they’re  twice as huge. These were little tiny, itty bitty shrimp that almost looked like the baby ones you can buy. Not impressed! I think I will stick to buying Colossal shrimp at Sam’s Club.

Usually on the weekends, I like to try making something new. I’ll search for recipes to make during the week and then buy the ingredients at the grocery store on Friday mornings. Our usual day to go shopping. Hopefully, I find something soon so I’m not making multiple trips back. Anybody have any suggestions? I was thinking of making Hollandaise sauce. I’ve never had that before.

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