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!”