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Shrimp Scampi on Linguine
8 ounces linguine
3/4 teaspoon salt, divided
1 1/2 pounds peeled shrimp
1 tablespoon olive oil
4 tablespoons unsalted butter, cut in bits
6 garlic cloves, sliced thinly lengthwise
1/3 cup parsley, chopped
- Cook pasta according to package directions in lightly salted water; drain and set aside.
- Season the shrimp with the salt. Heat the oil in a large nonstick pan over medium high. Add the shrimp in a single layer; cook 2 minutes per side and transfer to a plate.
- Add the butter to the skillet and reduce the heat to medium. When it is nearly melted, and the garlic, swirly it in the butter until it is lightly golden, about 3 minutes. Toss with the pasta and parsley (reserve just a bit to sprinkle over each plate)
- Heat the thin layer of butter remaining in the skillet and briefly toss the shrimp back in to warm and coat lightly in the garlic-infused butter. Serve over the linguine and sprinkle with the reserved parsley.
Makes 4 servings
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