This was the birthday menu. I requested the food, supplied my husband with the recipes and he made them. I have had the Linguine with Shrimp Scampi recipe for a while now and I am kicking myself for not trying it earlier. It is so, so delicious and I think has gained a spot as my new birthday meal request (although I hope I eat it more than once a year). And the steamed asparagus was to die for. I helped my husband with this and kind of threw it together at the last minute, but it was too good not to share.
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.
Linguine with Shrimp Scampi
Printable Version
Printable Version with Picture
Canola/vegetable oil
12 ounces linguine
DIRECTIONS:
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 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.
Recipe Source: adapted from the Barefoot Contessa
{ 9 comments… read them below or add one }
Britany – I feel terrible about this because it IS a typo. I’m so sorry! It is actually only 1 1/2 teaspoons salt. I’ll edit the recipe – thanks for letting me know.
Wow–what a sweet hubby to make your b-day dinner. I have a couple of Barefoot Contessa cookbooks–I love them! Her recipes are delish! I agree about the cutting back the lemon juice and leaving the slices out! That never made sense to me!
I’ve tagged you! Check out my blog for details! =)
I had to laugh, because I always buy frozen shrimp. Once I bought “fresh” shrimp, and it was NOT GOOD!! I’m pretty sure the stores around here just thaw out the shrimp to make it look fresh!This meal sounds amazing!!
Is this supposed to be 1 teaspoon of salt instead of 1 tablespoon??? It was WAY salty, but if not for the salt – DELICIOUS!
Mmmm, I also use the Barefoot Contessa recipe for Shrimp Scampi and I love it.
I’ve made this a couple of times, and my husband requested it for his birthday last night. I mean requested this instead of going out!
I love that it is so yummy, so fancy looking and so fast! It tastes better than anything we could find in our teeny-weeny town, and taking four kids to a restaurant isn’t that appealing anyway.
Danielle – this is always my birthday dinner request, too! I’m so glad that your husband enjoys it as well. Thanks for letting me know! (And I hear you on taking kids to a restaurant…so.not.worth.it.)
This is a delicious recipe! I also reduced the lemon juice, added a little clam broth, and a tiny splash of cream, just so my “saucy” husband saw the sauce on his noodles…Plus it made it soooo smooth and creamy. Thanks once again!