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.

Lemon Roasted Cauliflower

I'm always looking for new ways to make the same ol' veggies.  Here is a tasty twist for cauliflower! 

1/3 cup finely chopped shallots
1/4 cup butter melted
1/4 cup finely chopped fresh parsley
2 garlic cloves, minced
1 TBSP lemon zest
1 tsp salt
1/4 tsp pepper
1/8 tsp ground nutmeg
1 large cauliflower florets cut off of core

Preheat oven to 375 degrees.  Stir together first 8 ingredients in a large bowl.   Stir in the cauliflower.  Place cauliflower pieces on foil lined baking sheet and roast for 1 hour or until tender.  That's it!