Shrimp Scampi with Linguine

Here is a classic.  Shrimp scampi and noodles.  I love the fresh parsley in this dish it gives great color and fresh flavor.  Never underestimate fresh parsley!  Most of these ingredients you may already have in your pantry and this meal cooks in about 15 minutes.  Perfect for a weeknight meal.

Ingredients:
Vegetable oil
kosher salt
1 1/2 lbs linguine
6 TBS (3/4 stick) unsalted butter
5 TBS good olive oil
3 TBS minced garlic (9 cloves)
2 lbs large shrimp (about 30 shrimp), peeled and deveined
1/2 tsp freshly ground black pepper
3/4 cup chopped fresh parsley
grated zest 1 lemon
1/2 freshly squeezed lemon juice (3-4 lemons)
1/2 lemon thinly slices in half-rounds
1/4 tsp hot red pepper flakes


Cook the linguine in a large pot of salted water for 7-10 minutes until al dente.
In a large skillet add the olive oil and butter over medium low heat.

Add the garlic and continuously stir for about 1 minute.

Add the shrimp 1 tsp salt and 1/2 tsp pepper and saute for about 5 minutes until the shrimp have just turned pink.

Remove the pan from the heat and add the lemon zest, lemon juice, parsley, lemon slices and red pepper flakes.

Toss everything together.
Serve the shrimp mixture over the linguine noodles.

Roasted Asparagus

Oven roasted asparagus.  I like the skinny asparagus because the tips get nice and crispy when they are roasted in the oven.  Add a little squeeze of lemon after taking them out of the oven for an extra little kick of flavor. 

Ingredients:
1 bunch fresh asparagus
Olive oil
kosher salt
freshly ground pepper
lemon (optional)

Preheat oven to 400 degrees.  Wash the asparagus and cut off the ends about 3 inches from the bottom. 

The ends are tough and chewy so we definitely want to cut them off.  Spread the asparagus out on a baking sheet and drizzle with olive oil.  Sprinkle with about 1-2 tsp of kosher salt and 1 tsp of freshly ground pepper. 

Roast in oven for 10-15 minutes and tips are a little crispy.  Squeeze a little lemon juice over the asparagus if you desire.