So, I better start this post off by saying that you must love and adore the following things in order to love and adore this recipe.
Lemons. There are lemon slices, lemon zest and lemon juice in this dish. A whole lot of lemon juice, freshly squeezed from four, count ‘em, four lemons.
Garlic. There are nine, count ‘em, nine cloves of garlic in this recipe, all minced up and cooked with the lemon juice, along with a good amount of butter, a lot of fresh chopped parsley, and some lovely large shrimp. The whole process takes about 7 minutes (not kidding), which is just about the amount of time you will need to cook up a nice pot of linguine. Then all that is left to do is drain the linguine and toss it with the shrimpy, buttery, lemony, garlicky sauce.
If you are like me, welcome to heaven, where everything is made with lemon and garlic. And bacon. And chocolate. And bacon.
(Note to self: possible to make this recipe with bacon next time? Must ponder…)
Linguine with Lemon Shrimp Scampi, adapted from Barefoot Contessa Family Style