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 clove garlic, peeled and cut in half lengthwise
1 small dried hot red pepper, cut in half lengthwise
3/4 pound linguine
1/2 teaspoon fine sea slat
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.