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.
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