ina jiffy

cookng for one... or two

Categories: Fish and Seafood, Grains and Pasta, Dinner for Two, Supper, Dinner Party, Posted on March 15, 2022 by Sandy Bergsten

Life is definitely ramping up. Languishing hours and days on end seem to be evaporating. I certainly welcome this change, but it’s making me realize that I need to step up my efficient dinner game.

Thank goodness for Ina Garten’s shrimp scampi with linguini! It is a classic for good reason. Once prepped the entire dish cooks in the time it takes to boil the pasta. It’s simply garlicy, lemony, buttery divine.

Before starting the shrimp scampi be sure to prep and lay out all of the ingredients, as this recipe comes together quickly.

If you’re using frozen shrimp here’s a tip. Cover the shrimp with cool water then salt the water liberally. The salted water doesn’t pull the natural sodium out of the shrimp leaving them incredibly flavorful.

Shell and devein if the shrimp (if you didn’t purchase them that way).

Bring a large pot of water to a boil, add a teaspoon of kosher salt and half a pound of linguine. Cook according to the directions on the package.

Meanwhile, in a 10-inch, heavy-bottomed pan, melt two tablespoons of butter and one and half tablespoons of olive oil over medium-low heat. Add the minced garlic. Sauté for one minute, taking care that the garlic does not burn.

Add the shrimp, one teaspoon of kosher salt, several grinds of pepper and sauté until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat.

Add a quarter cup of chopped parsley, zest of one third lemon, two and half tablespoons freshly squeezed lemon juice, the lemon rounds and a pinch of red pepper flakes. 

Stir to combine.

When the pasta is done, drain the cooked linguine and put it back into the warm pot. Add the shrimp and toss well with tongs to combine.

Serve in shallow bowls with crusty bread and an arugula salad. A perfect respite for the busiest of days!

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