Sunday, May 22, 2011

Ina's Garden - Linguine with Shrimp Scampi

I was undecided whether should I try out this pasta meal. The first thing is, this is a fairly dry pasta, with no sauce, and my family loves lots of sauce with their pasta. But then, my kids love lemons, and it sounds really nice and refreshing, so I decided to give this a try. I'm glad I did!



Lovely young tender fresh garden chives, from my MIL's back yard.  I use this instead of parsley, as my kids are not particularly fond of parsley, but they love chives.



This is a light and wonderful pasta meal. I love the lemony taste, it is so refreshing and a break away from the regular cream-based and tomato-based sauce. For a slightly spicier kick, I would suggest to add on more of the hot chili flakes. Yummy!


In my house, there are preferences when it comes to pasta. My son loves the tomato-based sauce, my daughter loves the creamy-based sauce, my hubby loves any sauce as long as there are lots and lots of sauce, and myself, I love everything! But then, they would usually eat any sauce that I cooked, without complains, as they love pasta!


There was no leftovers! My son had second helpings, without a doubt, he certainly approves of this new pasta meal! 



This lovely pasta dish is linked to Ina's Garden, where the theme for this week is Pasta with Pizzazz, selected by Chaya of Bizzy B. Bakes. Visit Chaya's blog, to find out what's cooking up next at Ina's Garden.


Linguine with Shrimp Scampi
(Recipe by Ina Garten, source from foodnetwork.com)
Ingredients :
vegetable oil
kosher salt
3/4 pound linguine
3 tablespoons unsalted butter
2-1/2 tablespoons good olive oil
1-1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoons hot red pepper flakes

Directions :
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1-1/2 teaspoons 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 then put back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

20 comments:

  1. Wonterful idea my dear friend!!
    Pasta is very nice and easy food!
    I like everything, like you :))
    Many greetings and kisses

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  2. This looks so good, and you got home grown chives some more.

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  3. i would love this dish too! if only i can get a taste of it!!

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  4. Joy, what a beautiful meal! I am also a lemon lover, plus I have some chives in the backyard. Hmmm, maybe I should go to the store for some shrimp. Thanks!

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  5. to me, it is good enough with lots of garlic! yay! another new dish for the family!!

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  6. Love the look of your pasta! And the addition of chives was a great substitution!

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  7. That looks incredibly tasty!

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  8. Feel like finishing that whole plate, tempting and inviting..

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  9. This is a beautiful dish and looks absolutely divinely delicious! I love all of the ingredients and will be trying it soon! Thanks for another great recipe! Cheers!

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  10. Hi Joy, Ina is one of my most favorite chefs! What an awesome business women and so creative and skilled in the kitchen! Your linguine looks so yummy and I love your blue flower plate!! Hope you're well!! Have a great weekend!

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  11. This meal is stunning! I have been on a pasta kick lately, so I will have to try this.

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  12. Joy, we're the same way, we love LOTS of sauce. I've actually never made a pasta dish with no or little sauce but you have me wanting to try this one. Sounds wonderful!

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  13. realmente sabrosa y contundente,me gustan las pastas con bastante verduras y con muy poca salsa,se ve estupenda,cariños y abrazos.

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  14. Hi
    I really envy that you have home grown herbs and vegetables. So lucky. I also saw in one of your profile photos that you have a belimbing tree!!! That is so so my favourite. We hardly could find any belimbing here in Singapore, so sad!
    From Foodmaestro Foodie Flo

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  15. I just had dinner... tomato based fava beans pasta... but I am hungry again after looking at your pictures...

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  16. Mmmm...lovely comfort food, especially with shrimps. I can eat a big plate, maybe even 2! :D

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  17. This is my kind of dish, so refreshing. I understand why your son has seconds. I love it lots of shrimps, garlic and lemon.

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  18. Thank you so much for joining us in Ina's Garden! I love the look of your Shrimp Scampi - that is my kind of recipe, and your photographs are wonderful!

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  19. Hi again! Just wanted to remind you that we are meeting once again in Ina's Garden on Thursday of this week (June 2nd). We are making Tabbouleh, and we would love you to join in with us!

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  20. This looks very good. Drooling and getting hungry now :-)

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