This shrimp dish doesn't skimp on flavor or healthful ingredients

From Ina Garten's "Barefoot Contessa Family Style" (Clarkson Potter, 2002):
Kosher salt
11/2 pounds linguine
6 tablespoons unsalted butter
5 tablespoons good olive oil
3 tablespoons minced garlic (9 cloves)
2 pounds large shrimp (about 32 shrimp), peeled and deveined
1/2 teaspoon freshly ground black pepper
3/4 cup chopped fresh parsley
Grated zest of 1 lemon
1/2 cup freshly squeezed lemon juice (4 lemons)
1/2 lemon, thinly sliced in half rounds
1/4 teaspoon crushed hot red pepper flakes
Add 1 tablespoon of kosher salt to a large pot of boiling water, then add the linguine and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and oil over medium-low heat. Add the garlic. Saute & acute; for 1 minute. Be careful, the garlic burns easily! Add the shrimp, salt to taste and the pepper and saute 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.
When the pasta is done, drain it and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
Makes 6 servings.
Per serving: 804 calories, 46 gm protein, 90 gm carbohydrates, 28 gm fat, 263 mg cholesterol, 10 gm saturated fat, 1401 mg sodium, 3 gm dietary fiber.

More like this from

Subscribe Today

Sign up for our email newsletter to receive daily news.

Want more? Click here to subscribe to either the Print or Digital Editions.