An occasional series in which staff members share a recipe that we turn to time and again:

I didn't have a kitchen for seven months last year. My husband and I lived sort of like wild dogs, foraging at takeouts, cobbling together crazy meals from the scraps in the refrigerator and, often, enjoying the kindness of friends who fixed us dinner. Then suddenly I had a kitchen again. And it was time to return favors. So for six months, everyone who came through the door was served the very dish that I had been craving for seven months.

Like so many of Ina Garten's recipes, this one is sane. You can actually make it for friends and talk to them at the same time! Serve it with a salad of greens and a loaf of bread. Do all of the prep work before your guests arrive, then throw the pasta in the water, saute the garlic and shrimp, add it to the cooked pasta and sit down and eat. (One tip: The meal cools quickly, so warm the bowls first. Or at least that's our excuse for using the heat lamp in our new kitchen.)

Shrimp Scampi Linguine

6 servings

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 salted 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 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.

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

-- Jeanne McManus