But, here is a recipe from the Barefoot Contessa that I make once in a while.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI9JJMFVoR87m3kPjG3b62LHvBjDYOM41-ZPoMpOxtuPuKsMd_E__tHI0pH0pjTjEMhn-tyVKrGfrlT9iRPgWGCg2HoatpxzxImhwIPnfrizEs7c6yMZMrlbkSP8NZLGGXzuI6V_JKGTM/s320/barefootcontessa.jpg)
It's great both freshly cooked and for leftover lunches/dinner. I don't follow the recipe exactly. My variation in parenthesis.
Vegetable oil (I don't use this)
1 tablespoon kosher salt plus 1 1/2 teaspoons (I use about 1/2 tsp total)
3/4 pound linguine (I use whole wheat)
3 tablespoons unsalted butter (I use margarine....please don't kill me)
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (I use about 8 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined (I leave the tips on)
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 (I don't always include this)
1/8 teaspoon hot red pepper flakes
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package. I also use spaghetinni.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily!
Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat.
Chop the parsley (mine is only partially chopped here)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKKJY5QoaJe0GvsecSW9zWMJRTlvRTKYlVIhKppm9airSxcw4kKPyLikGawxPh0_Imxc5ePpywcc1lBNhsB9opKJ82fufCHabV3YzHRiAL_wafjcubrNvDj5RN7emVp19_xxs9z4sfcFM/s320/parsley.jpg)
Add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibjfg6HpklwiJj5z_BcCRxDsSCy7AweVGHPB1EXuSy9IQI_8LYhHMo-J95UEE4c7QghFh2OVr4VrbbFYhCiuD7ckdsMmD8515L5H4hdhfobe-2nklEnsE1ayeSuSQe2KIzzHCn-USlXb0/s320/shrimp+mix.jpg)
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYuMLYlIOZMS2Vc8InNw1HmwE4Y93Ef_HDwd37w1hN_GSKTCyTBxv8ekiHxJaGvQoVdk6YGgUvPc6FLEv-Rcz9xWWoDdPYwxJspNCNGjdyw0TG05DVYfQtZlWTWOcLyc1wUo8xuaZPH5w/s320/mix.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGaLsG_nvJt_cojRLlB9Ms0sOrh3umwmF5MB3LN0aMMIXuSbrCN03GozrGZ6E2ZkIQkhrcbGkIImkGCBttvAGbStgwAjKEOszNv2cfHoBTPVUJZh9FsKvekl2KPuHgGnilPhrPp21z1HQ/s320/shrimp.jpg)
I'm going to submit this post to presto past night round up. Hopefully it will be accepted at some point.
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7 comments:
Now That looks BomB!! Oh how I wish I could cook like that!! I love shrimp!
I'm a sucker for shrimp and pasta. Mmmm!
I love shrimp, I love the Barefoot Contessa and, now I have a new place to visit! Thanks for sharing with Presto Pasta Nights. I'll be looking for more pastas soon.
s-girl - it's not a hard recipe, I swear! You should try it.
Larissa - if you have any good recipes, feel free to pass them on
Ruth - Does this mean I'm in for Presto Pasta? YES!!!
Mmmm...that looks so yummy!
Lovely dish, must be delicious :)
Wow! This looks soooo good!
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