In my continued quest to cook all of the eight “classic” dishes that were featured on last season’s Top Chef, I think I finally created a really great Shrimp Scampi. It is the perfect blend of acid, butter, garlic and fresh herbs. The best part about this dish is that it’s fresh, delicious, and easy—even the clean-up is minimal.
Add linguine to a large pot of boiling, salted water and cook for 7 to 10 minutes, or according to the directions on the package. Reserve pasta water.
Meanwhile, in another large, heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for about 2 minute. Be careful, the garlic burns easily! Add the shrimp, salt, and pepper; sauté until the shrimp have just turned pink, about 7 minutes, stirring often.
Remove from the heat; add the parsley, lemon zest, lemon juice, and lemon slices. Toss to combine.
When the pasta is cooked, drain the linguine and add it to the pan with the shrimp. Immediately add the shrimp and sauce, toss well. Add parmesan and reserved pasta water, toss again. Serve hot with a generous sprinkle of Parmesan cheese.