- 1 pinch kosher salt
- 1 1/2 lobs linguine
- 5 tbsps good-quality extra-virgin olive oil
- 6 tbsps unsalted butter
- 3 tbsps minced fresh garlic (about 8 or 9 colves)
- 2 pounds large shrimp, peeled and deveined
- 1/2 tsps coursely ground black pepper
- 1/4 tsps hot red pepper flakes
- 1/4 cups fresh flate-leaf parsley
- 1/4 cups squeezed lemon juice
- 1/4 cups freshly grated Parmesan cheese
1. Bring to a boil a large pot of water seasoned with 1 tbsp of kosher salt, add the linguine and cook until al dente, 7-10 minutes.
2. Drain, run under cool water, drain again, place linguine back in the pot, and toss with 1 tbsp olive oil. Set aside, keeping warm.
3. Melt the butter with the remaining olive oil in a large (10-13”) well-seasoned cast iron skillet over medium-high heat. Add the garlic and sauté for 3 minutes, being careful not to burn.
4. Add the shrimp, 1 tsp of kosher salt, and the pepper. Saute' until the shrimp begin to turn pink, 5 to 7 minutes.
5. Remove from heat and toss with red pepper flakes (if desired), parley, lemon juice, and Parmesan cheese.
6. Pour the remaining shrimp mixture over the cooked linguine, tossing to combine and serve immediately.
Source: Cast Iron Cooking, Dwayne Ridgway Quarry Books
