Ed.: This meal was delicious. I considered divorcing my wife and marrying this meal, despite the fact that she is the one that cooked it. It had everything I was looking for in a dish, and went great with the Chivas 12 I was having that night.
Welcome BSD food tourists! You’re not the crowd that I usually cater to (no pun intended), but I’m happy to have you here
While I was making this for dinner Monday night, Jeff asked if he could feature the recipe on this week’s "Snacks on Snacks" post. Correct me if I’m wrong, but I thought the whole point of Snacks on Snacks was to make food that is tailgate or football party-friendly, since you are after all, a football blog? When I asked this very same question to Jeff all I was told was that I "didn’t understand the nature of Snacks on Snacks."
No, no I don’t. But apparently Jeff thinks this meets the mysterious and elusive requirements. Honestly, I think it was the intoxicating allure of garlic and butter simmering in the kitchen that drunkenly convinced him that this would be a good football blog recipe. I DO have some recipes that would be really tasty for those types of events (for example, Spicy Sliders, Roasted Artichoke Dip, Jalapeno Lime Dip, and Tailgate Blondies). Please try to ignore the shameless self-promotion (…but no really, go check those out.)
At the end of the day, I am happy to share my Shrimp Scampi recipe with you. It’s really very simple and delicious. And yes, you could even watch football while eating it.
First, bring a large pot of salted water to boil. Cook linguine according to al dente, depending on box instructions.
In a large heavy bottomed pan, melt the butter and olive oil together on medium-low heat. Add the minced garlic and sauté for about 1 minute, stirring occasionally to prevent the garlic from burning. Add the shrimp, salt and pepper, and cook until the shrimp have turned pink, with a flip halfway through, about 5 minutes.
Side point: If you’re asking yourself "why do those shrimp look so goofy?" it’s because their tails have been removed. While this generally is a frowned upon practice in the culinary world, my poor husband cries and cries if I don’t take them off before serving shrimp to him. He’s like a little 28-year-old child that needs his wife to cut up his meat for him….(JK Jeff!, but no, really…)
Remove the pan from the heat and add in the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
Once the pasta has finished cooking, drain in a colander and add to the sauce, tossing to combine.
That’s it. Serve and enjoy!
- 3/4 pound linguine
- 2 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 (tail removal optional…)
- 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
- 1/4 lemon, thinly sliced in half-rounds
- hot red pepper flakes (amount to your liking, I use a lot!)
Yields about 3 servings
Recipe Adapted from Barefoot Contessa.
"Those Who Stay Will Be Champions…"
Thank you, Steeltown Delicious for another fantastic recipe and witty, witty banter. For the rest of you aspiring cooks out there, or those of you who have killer recipes for food, drink or other, please chime in. We want to hear from you guys as well, so that we may all bask in the deliciousness of our collective food knowledge.
And for the record, the conversation typically goes, "Of course I know how to cut the tails off of my shrimp. But you do such a good job at it!"