Mmmm…. Scampi. How do I love your lemony, garlicky, buttery presence in my kitchen. Stop by any time! You are especially helpful when you bring along linguine.
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1 pound large 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 teaspoon hot red pepper flakes
1. Cook linguine in boiling, salted water for 7 to 10 minutes, or according to the directions on the package.
2. Meanwhile, in a large skillet, melt the butter and olive oil over medium-low heat. Add the garlic. Sauté for 1 minute, being careful not to burn.
3. Add the shrimp, 1 teaspoon of salt, and the pepper and sauté 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.
4. When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce. Toss and serve.
This is such a sad song. I imagine Bronagh Monahan singing it in a smoky night club or while walking in a cold rain. What a lovely voice to sing these longing lyrics.
“But he satisfies the need, my hunger for his greed.
My heart unfolds, but love is untold.
I wait for his touch, it’s always enough.
I’m his. I’m always his. I’m forever his.
So why, oh why, oh why can’t he be mine.”