Shrimp with Linguini and LemonClick to Play

Shrimp with Linguini and Lemon

Scampi con Linguine e Limone

Mary Ann Esposito


This light and easy to prepare scampi and linguine says it all about Italian cooking; use fresh ingredients and keep the treatment simple.


1 pound large shrimp, in the shell
6 tablespoons Filippo Berio Extra-Virgin Olive Oil
1 large clove garlic, peeled and cut in half lengthwise
1 small dried hot red pepper, cut in half lengthwise
3/4 pound linguine
1/2 teaspoon fine sea salt, or more to taste
Freshly ground black pepper
3 tablespoons fresh lemon juice
1 tablespoon grated lemon zest
3 tablespoons finely chopped fresh parsley


In a medium saucepan, bring about 6 cups of water to a boil. Add the shrimp and cook just until the shells turn pink, about 2 to 3 minutes. Drain the shrimp in a colander and cool. Shell and devein the shrimp, then cut in half lengthwise, but not through the tail, and set aside.

In a large skillet, heat the olive oil with the garlic and red pepper. Sauté very slowly, pressing on the garlic and pepper with a wooden spoon to extract juice. Remove and discard the garlic when it starts to soften and turn golden. Remove the pepper when soft and discard. Set skillet aside.

In a large pot, bring 4 to 6 quarts of water to a boil. Add the linguine and boil until al dente, or firm but not mushy.

While the linguine is cooking, reheat the skillet, add the shrimp, and sauté for about 2 minutes. Sprinkle in the sea salt and pepper.

Drain the linguine in a colander and immediately add to the shrimp. Add the lemon juice, zest, and parsley and toss well. Transfer to a large platter and serve immediately.

This recipe is from NELLA CUCINA by Mary Ann Esposito, published by William Morrow and Company, Inc., in 1993.

item recipe is featured in Episode 604 of Season 6.

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