When I was growing up Friday was fish day at my house. My favorite was fried flounder or fish cakes with a side of spaghetti and a cold glass of milk, it was the best! After I was married and raising a family our kids weren’t very fond of fish and spaghetti so I would make Macaroni and Cheese casserole. As my cooking skills grew I eventually expanded my repertoire to include various shrimp, scallop or muscle dishes. Spinach, egg and cheese quiche was a welcome change of pace as was Greek Spanakopita. For the busier days I would make tomato soup and grilled cheese sandwiches or English mushroom pizza’s which were a crowd pleaser. Some years I would occasionally sneak in the forgotten tuna casserole of my husbands youth. I was finally on a roll as far as dinner was concerned. As for lunches, well that’s another matter we can save for another time.
This year isn’t any special recipe but it’s been a while since I’ve made it, Linguine with Shrimp Scampi this my favorite version. For those who would rather not have the pasta, Zoodles work perfect with this dish as well.
Linguine with Shrimp Scampi
1 tablespoon kosher salt plus 1 1/2 teaspoons
1 pound linguine
4 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
2 tablespoons minced garlic (4 cloves)
2 pound med/large shrimp, peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley
1 lemon, zest grated
1/3 cup freshly squeezed lemon juice (2 lemons)
1 lemon, in wedges
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. Sauté for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and sauté 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.