Everyone should have an easy-to-prepare pasta dish in his or her repertoire. All the better if the redolence of garlic wafts down the hall. Arugula is good to toss into the pasta along with the shrimp.
- 12 large cloves garlic, de-germed if necessary (cut off and discard any green growth at the centers of the cloves)
- 1 tablespoon kosher salt
- 4 ounces (1 stick) unsalted butter
- 1/4 cup extra-virgin olive oil
- 1 pound (21 to 30 count) frozen, peeled and deveined raw shrimp, thawed
- 1/2 teaspoon sea salt
- Juice and zest of 2 large lemons (at least 3 tablespoons juice and 2 to 3 teaspoons zest)
- 1/2 teaspoon crushed red pepper flakes, or to taste
- 1 pound dried linguine pasta
- Freshly ground black pepper
Use a chef's knife to mince the garlic cloves on a large cutting board, then sprinkle the kosher salt over the garlic. Let it sit for a minute or so, then chop the garlic into finer bits. Drag the back of the knife over the mixture, pressing firmly several times, until a paste forms.
Heat the butter and oil in a large saute pan over medium heat. When the butter has melted, add the garlic and cook for 3 minutes, stirring frequently. Add the shrimp and season with the sea salt. Increase the heat to high and cook, stirring continuously, for 3 to 4 minutes, until the shrimp are a rosy pink and just cooked through. Add the lemon juice and zest and the crushed red pepper flakes, stirring to combine. Remove from the heat.
Bring a large pot of salted water (about 8 quarts) to a rolling boil over high heat. Add the linguine and cook according to package directions, stirring frequently, until the pasta is al dente. Drain, but do not rinse; place the pasta in a large serving bowl.
Spoon the shrimp mixture over the pasta and toss to combine. Use tongs to mound the linguine in the center of the bowl, or divide the pasta evenly among individual bowls. Sprinkle with freshly ground pepper to taste; serve immediately.
From chef Susan Holt of CulinAerie.
Tested by Susan Holt.
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