Generally, my boyfriend and I disagree about meals. We rarely come to a full and happy agreement about what to cook, and we could probably never do the "order two meals and go halvsies" thing at a restaurant. He's a big seafood guy and prefers lighter, tomato, oil or pesto-based sauces with his pastas and meats - my palate is yawning as I type - whereas I'll rarely turn down anything rich, cheesy, creamy or fried (yup, guess who's never given a thought to their weight and who's best fashion-friend is leggings and the ever-forgiving black?) Basically, if we were to try and order calamari at a restaurant, he'd be gunning for the grilled variety with tomato olive salsa, whereas I'd be throwing a hissy fit about the deep fried with extra garlic-lemon mayo. So we just don't really share stuff.
One meal we do agree on, however, is Ina Garten's shrimp scampi. I think it's because this dish has elements to satisfy both of us: a garlicky, buttery sauce that somehow manages to be both indulgent and light, a tangy lemon-y kick and (of course) my addition of a generous sprinkling of good parmesan cheese. I photocopied the recipe from his mom's Barefoot Contessa Family Style cookbook a few weeks ago and it has quickly become a go-to in my small (but growing!) repertoire.
Look at all that lemon-y goodness!
One of the things that's so great about this dish is that it's so easy to whip up on the fly yet it feels (and looks) like a real treat. I had everything but the parsley in my cupboard when I went to make it last night, and once I had this pasta on my mind, I was willing to run to the grocery store just for that.
Predictably, I add a few extra cloves of garlic to the recipe. I also double the sprinkling of hot red pepper flakes and toss in a couple more lemon wedges - because they're pretty and because once they've been tossed in that hot melted butter they are quite delicious.
Excuse the varying widths of the noodles. My linguine ran out.