Shrimply the Best

House of Knives host Scott Conant shares an easy week-night recipe with Us

- Scott Conant

“This is one of my favorite things — the simplicity of it just kind of speaks to my soul,” James Beard Award-winning chef Scott Conant tells Us. “You get the texture of the breadcrumbs; you get the beautiful flavor of the shrimp and garlic. This is exactly the type of dish I love to eat on a week-day.” Simple and delicious — and totally worth a little garlic breath!

Linguine Aglio e Olio with Shrimp

SERVES 2

INGREDIENTS

For the Shrimp Marinade

5 medium shrimp, split in half lengthwise (16⁄20, cleaned, peeled and deveined)

2 tbsp extra virgin olive oil

2 cloves garlic, minced

1 tsp chopped fresh Italian parsley

Pinch crushed red pepper flakes

Pinch sea salt