From Annie's corner, here's her own version of an Italian meal that I personally endorse. She can serve this menu two or three times a week and I would not mind at all. Hope all you "culinary experts" (or wanna-be's) experiment with this recipe and share it with your (in)significant other. Have fun!
LINGUINE WITH SHRIMP SCAMPI
2 Tbsp. Vegetable oil
1 tsp. salt
3/4 lb. Linguine (or spaghetti)
3 Tbsp. Unsalted butter
2-½ Tbsp. Extra virgin olive oil
1 ½ Tbsp. Minced garlic (4 cloves)
1 Lb. Large shrimp, peeled and deveined
¼ Tsp. Ground pepper
1/3 Cup chopped parsley leaves
½ cup lemon zest, grated
¼ cup lemon juice
1/8 Tbsp. red pepper flakes
1. Boil water in a large pot. Drizzle some oil, salt and linguine. Cook for 7 to 10 minutes or according to the package direction.
2. Meanwhile, in a large skillet, melt the butter and olive oil over medium heat to low heat. Add the garlic, sauté for a minute. BE CAREFUL NOT TO BURN THE GARLIC. Add the shrimp, salt and pepper and sauté until the shrimp turns pink, about 5 minutes, stirring often. Remove from heat. Add parsley, lemon zest, lemon juice, and red pepper flakes. Toss to combine.
3. When pasta is done, drain the linguine then add the shrimp and sauce. Toss well and serve.
4. This is a perfect combination with Josie’s New York sandwich. “Buon appetito!”
3 comments:
Wow! Wow! Wow! i'm so happy i made 'kulit' to you, tia annie. your no.1 fan, tio eddie, has been praising you and your cooking to high heavens. that made me make so much pakiusap to you to blog your recipes. it really looks so delicious and very easy to prepare, except that some of the ingredients, i'm afraid are not available here. what would be a good locally available substitute for GRATED LEMON ZEST? the same ba ang taste ng calamansi juice and LEMON JUICE? is it okay to use fresh red bell pepper instead of the RED PEPPER FLAKES?
i'm afraid you have to give us , your readers, a follow up blog, to answer my questions.
congratulations for your "COMING OUT BLOG". we will be waiting for the next ones. thanks so much.
Annie, you are great I will try this recipe and will also serve to my family two or three times a week. Like Ed, I know they would not mind. I know this recipe is so yummy, yummy
Lemon zest my dear is when you grate (ginadgad) and take only the skin of the lemon, note: don't get the white part. Just get the yellow skin of the lemon. Anyway, this is optional to enhance flavor. Red pepper flakes is the dried seeds part of the hot pepper, I'm sure you'll find them in the supermarket. Sorry, red bell pepper will not be a good substitute. Next time, I'll post my hot chicken wings recipe. Bye.
Annie
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