Linguine with Shrimp Scampi

The combination of shrimp and lemon is so refreshing, and so spring. Even though we are on a very long rain streak here in MN, I would still like to hope spring (and maybe even summer?) is on it's way. I mean it IS Memorial Day and all.  This dish is really simple, pair it with a salad and you have a quick and decadent meal.

Servings: 4
Size: 1/4
Points Plus: 10pp
Level of Difficulty: Medium
Prep Time: 15 minutes
Cook Time: 15 minutes
Rating: 4 stars - Very Good

Ingredient List:
Kosher Salt (yum!)
Fresh ground pepper
8 oz. whole wheat linguine
1 T. butter
1 T. olive oil
3 T. minced garlic
1 lb. large shrimp, peeled and deveined
3/4 c. fresh parsley
Grated zest of one lemon
1/2 c. freshly squeezed lemon juice (2 lemons)
1/4 t. red pepper flakes
Pinch of shredded Parmesan

Bring a pot of water to a boil.  Add a pinch of kosher salt and linguine and boil according to package directions.

In another large pan (dutch oven), melt butter and heat oil over medium-low heat. Add garlic and saute for one minute. Add shrimp, another pinch of salt, and pepper.  Saute until shrimp has just turned pink (about 2 minutes per side). Remove from heat, add parsley, lemon zest, lemon juice, and red pepper flakes. Toss with  pasta and serve! Add a pinch of parm if you would like.

WARNING: The lemon proportions for this recipe make the lemon flavor pretty strong.  If you would prefer a more subtle lemon flavor cut the juice and zest in half.

Tip: I like to buy deveined shrimp, mainly because the concept of veining shrimp grosses me out. I do however like to peel my own shrimp, I think the kind you have to peep seems fresher than that kind that is already peeled.  Happy Memorial Day!

XOXO - Katie