Cookies Preferences
For whatever reason, this recipe has special weight to me. It's the first thing I ever made my husband when we were courting. It was the meal I made for family when my mother died. It's what I like to make for friends. It's so easy to pull together and yet seems nice enough for those noteworthy occasions. My mother loved this dish and I can almost see her eating it when I make it these days. It's comfort food with pizzazz!
3 tablespoons olive oil
3 tablespoons unsalted butter
6 cloves garlic, finely minced
pinch of red chilli flakes
1 pound large/jumbo shrimp, no shells, deveined
zest and juice of 2 lemons
1 pound linguini
1/4 cup finely chopped italian parsley
salt and pepper to taste
Get a large pot of water on to boil for your linguini. Cook the pasta in salted water according to package directions. When you drain you might keep a bit of the pasta water in case you want a looser sauce.
While that's happening, melt the butter in the olive oil in a large sautee pan. Add the garlic and chilli flakes allowing them to just become fragrant before adding the shrimp. Cook the shrimp until just pink and cooked through - this will depend on how large your shrimp are, but turn them to allow for even cooking. Once they're cooked remove from the heat and add the lemon zest and juice. Throw the cooked linguini and parsley in the pan and toss it all well. Season well with salt and pepper. Add a bit of cooking liquid if you'd like the mixture a little looser....and eat immediately!
