A little pre-get together prep and you'll be well on your way to getting the scoop on what's been happening over the last couple months.
Shrimp pasta is the perfect meal for spending the least amount of time in the kitchen possible. They both cook up very quickly. Keep your eye on those shrimp, as soon as they're pink, they're ready!
1 1/2 lbs linguine
6 tablespoons (3/4 stick) unsalted butter
5 tablespoons good olive oil
3 tablespoons minced garlic (9 cloves)
2 lbs large shrimp, peeled and deveined
1/2 teaspoon freshly ground black pepper
3/4 cup chopped fresh parsley
grated zest of one lemon
1/2 cup freshly squeezed lemon juice (4 lemons)
1/2 lemon, thinly sliced in half-rounds
1/4 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, heavy-bottomed pan, melt the butter and olive oil over medium heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 tablespoon of salt, and the pepper and saute 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 put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
I would add a little salt to this and / or a few more shakes of the red pepper flakes. But, you know, I like it spicy so proceed at your own risk! We had this with some crusty French bread and a nice red wine. Hey, what's girls night without a little vino? And, in case you were wondering, yes, I found this recipe on Pinterest. I'm telling you, it's the best site since, well... I don't know what. But it's good. If you're on it, check out my 'foodie' board for recipes I'm planning to try and my 'check list' board for recipes I've already tried... and my comments about them :)