Linguine with Shrimp Scampi

  • 3 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 9 oz. (225gr.) fresh Linguine (I used Buitoni)
  • 1 tablespoons garlic, minced (5 cloves)
  • 1-pound large (21-25) shrimp, peeled and deveined (about 20 shrimp)
  • 2 tablespoon salt plus ½ teaspoon salt (divided)
  • ¼ teaspoon black pepper
  • 1 tablespoon lemon zest
  • ½ cup fresh parsley, chopped
  • 4 tablespoons lemon juice, freshly squeezed (2 lemons)
  • ½ lemon, thinly sliced in half-rounds
  • 5-6 drops of Tabasco Sauce (optional)


  1. Heat the olive oil and butter in a large heavy-bottom pan. Add the garlic and sauté for a minute.
  2. Add shrimp, salt and pepper and cook each side for 2 minutes. Take it off the heat and add the lemon juice, lemon zest, parsley, and lemon slices. Toss to combine.
  3. Add 1 tablespoon salt into a large pot of water and bring it to a boil. Once boiled, add the fresh Linguine and cook for 3-4 minutes.
  4. Drain the Linguine and place it back to the pot. Add the shrimp and give it all a big toss.
  5. To serve, sprinkle it with more fresh parsley and if desired, add a couple of drops of Tabasco Sauce.

If you cook it they will come …