Shrimp Scampi ... Your Way

My first time with this dish and it seems the simplicity of it is what makes it a winner. I went with the basics this time around and I have no complaints. I will post my recipe later in the day for those that are interested, but in the mean time I am hoping that a few will share their version and perhaps a photo or two ...

I made this shrimp scampi based on a recipe I recall seeing from Ina Garten some time back.

You will need:

3/4 lb linguini
3 tablespoon butter
2.5 tablespoon olive oil
zest of one lemon
juice of 2 lemons (little more than 1/4 cup)
3 large cloves garlic minced
1.25 lb medium peeled and deveined shrimp
1 fistful fine chopped parsley
2 tablespoon fresh minced oregano
salt and black pepper to taste
1/2 teaspoon red pepper flake or to taste

a nice crusty bread to sop up the sauce

Cook the linguini until just almost done and set aside. In a heavy skillet, heat the oil and butter then saute the garlic for about a minute (garlic is easy to burn so take care). Rinse and pat dry your shrimp then season with salt and pepper. Add a nice pinch of the red pepper flake to the hot oil then stir to distribute. Now add your shrimp, lemon juice and lemon zest. Cook shrimp until slightly pink, add parsley and then linguini. Add a half cup of dry white wine or some pasta water and cook for another two or three minutes. It should be ready to plate now ... I served this with warmed, buttered french bread. Enjoy!

great pic Lupo... am not too familiar with shrimp scampi though... is it not supposed to have some gravy? ... but again, am not too picky... will eat almost anything

Thank you vilimo! It was made with a garlic, parsley and butter sauce which was pretty well soaked up by the time I fed the folks and then got around to taking the photo.

that is one heck of a restraint / self control, Lupo!!! ... I would have just eat it