Scampi con Linguine e Limone
	Shrimp with Linguine and Lemon
	Serves 4
	1 lb large shrimp, in the shell
	7 tablespoons extra-virgin olive oil
	3 large cloves garlic, peeled and cut in half lengthwise
	1 small dried red hot pepper, cut in half lengthwise
	3/4 pound linguine
	1/2 teaspoon fine sea salt
	Freshly ground black pepper
	3 tablespoons fresh lemon juice
	1 tablespoon grated lemon zest
	3 tablespoons finely chopped fresh parsley
	In a medium saucepan, bring about 6 cups of water to a boil. Add the shrimp and cook just until the shells turn pink, about 2-3 min. Drain the shrimp in a colander and cool. Shell and de-vein the shrimp, then cut in half lengthwise, but not through the tail, and set aside. In a large skillet, heat the olive oil with the garlic and red pepper. Sauté very slowly, pressing on the garlic and pepper with a wooden spoon to extract juice. Remove and discard the garlic when it starts to soften and turn golden. Remove the pepper when soft and discard. Set skillet aside.