Beachy Shrimp Pasta {Barefoot Contessa's Shrimp Scampi}

Let me just remind you that I am not a chef or anything resembling a chef. I am just a girl that likes yummy food and trying new things in the kitchen. 

One of those new things was fresh parsley. I know I know such an everyday herb, but truth is I have never cooked with fresh parsley before.

Until this recipe fell into my inbox...

Barefoot Contessa's Shrimp Scampi

but I am calling it...Beachy Shrimp Pasta!

Despite the ho hum Atlanta weather, with one bite this pasta brought me beach-side. Suddenly I was sitting with my toes in the sand, beach breeze on my skin and the warm sunny sky covering me. 

The Recipe:

{Ingredients}

3/4 pound pasta

3 tablespoons unsalted butter

2 1/2 tablespoons good olive oil

1 1/2 tablespoons minced garlic (4 cloves)

1 pound large shrimp (about 16 shrimp), peeled and deveined

1/4 teaspoon freshly ground black pepper

1/3 cup chopped fresh parsley leaves

1/2 lemon, zest grated

1/4 cup freshly squeezed lemon juice (2 lemons)

1/4 lemon, thinly sliced in half-rounds

1/8 teaspoon hot red pepper flakes

{Directions}

Prepare pasta according to the directions on the package.

In a large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Add the shrimp, 1 1/2 teaspoons of salt, 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 the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

{Recipe from Food Network, Barefoot Contessa- Ina Garten | Read Full Recipe Here} 

The bright citrus from the lemon slices combined with the spicy heat from the red pepper and fresh earthy parsley make this dish so light and satisfying. It should be served on beaches everywhere. {and your kitchen table}

I promise to always use fresh parsley and to slice fresh lemon straight into dishes from now on. 

You have my word.