Lemon Scampi with Linguine

For all the meal planning I do, I sometimes find my fridge devoid of dinner options (typically when I’ve put off grocery shopping for the week!). When that happens, I have a few fallbacks in my pantry and freezer—my favorite being Lemon Scampi with Linguine. 

It’s a snap to make and I always have the ingredients on hand; a bunch of lemons, a box of dried pasta, and a bag of frozen shrimp. Plus there’s literally ALWAYS garlic and olive oil in my pantry. Of course, it’s nice when I have parsley to garnish the dish but it’s not strictly necessary. Anyway, it comes together within 12 minutes and everyone in my house loves it so much we rarely have leftovers. 

If you often find yourself in my position during the week (that is, scrambling to throw dinner together due to lack of planning), cut yourself some slack and make this! It’s so tasty that no one will ever know it’s a last-ditch effort. 

X

Lemon Scampi with Linguine

-adapted from Ina Garten

• Serves: 4

• Prep Time: 5 minutes (plus 25 minutes if you need to defrost shrimp)

• Cook Time: 10-12 minutes

Ingredients:

• 2 tbsp butter for cooking, plus 1 tbsp to finish dish

• 2 tbsp olive oil

• 2-3 cloves garlic, minced

• 1/8 tsp crushed red pepper flakes

• 1lb shrimp (about 16 large shrimp)

• 1 tsp salt

• ½ tsp pepper

• 1 tsp lemon zest

• ½ cup lemon juice, about 3 lemons

• ¼ cup parsley, chopped

• ¾ lb linguine

Directions:

Bring a large pot of water to a boil. Add linguine and cook according to box directions (10-12 minutes).

Meanwhile, melt butter and olive oil in a large pan over medium heat. Add the garlic and crushed red pepper; cook for 1 minute. Add shrimp, season with salt and pepper, and sauté 2 minutes per side until pink and no longer translucent. Stir in lemon zest and lemon juice, remove from heat. 

When linguine is done, add to the pan with the shrimp. Toss until pasta is completely coated, adding ¼ cup water and 1 tablespoon butter to finish. Top with parsley and serve hot.