Linguine with Shrimp Scampi


Canola/vegetable oil


6 tablespoons butter

5 tablespoons olive oil

9 cloves garlic, minced

1 pounds large shrimp, peeled and deveined

1/2 teaspoon freshly ground black pepper

1 1/2 teaspoons salt

1/3 cup chopped parsley

grated zest of 1 lemon

1/4 cup freshly squeezed lemon juice

1/2 lemon, thinly sliced into rounds

1/4 teaspoon red pepper flakes

12 ounces linguine

Drizzle some oil in a large pot of boiling salted water. Add the linguine and cook until al dente, 7-10 minutes. Meanwhile, in another large heavy bottomed pan, melt the butter and olive oil over medium low heat. Add the garlic. Saute for 1 minutes. Don’t burn the garlic. Add the shrimp, salt and pepper and saute just until shrimp turns pink, five minutes. Remove from heat. Add parsley, lemon zest, lemon juice, lemon slices and red pepper. Toss to combine. Drain pasta and toss with sauce and serve.

Steamed Asparagus with Butter and Lemon

1/2 pound fresh asparagus

Salt and pepper

2-3 tablespoons butter

1 tablespoon (approx.) lemon zest

1 tablespoon (approx.) freshly squeezed lemon juice

Trim washed asparagus by snapping off approximately the bottom two inches of stem. Steam the asparagus for five minutes (I used my simple steamer set in a pan of 2-3 inches of boiling water). Meanwhile, melt butter in a skillet. When asparagus is finished steaming, transfer to skillet and add the lemon zest and lemon juice. Heat through and serve.

Trade Secrets: I used easy peel frozen shrimp already deveined. They were delicious and a little cheaper than using “fresh” shrimp (plus I am inland so far “fresh” seafood doesn’t really exist). The original recipe calls for a bit more fresh lemon juice but I wanted the buttery garlic flavors to come out more so I cut down the fresh lemon juice and was glad I did. But if you like a strong lemon zing, add the full 1/2 cup. Also, the lemon slices kind of got in the way of the dish, in my opinion, so although they add an elegant touch, I think I will eliminate them next time.