Shrimp with pasta is a great weeknight dinner solution (assuming you get shrimp that are already peeled and deveined). But I always had a hard time getting the shrimp/pasta/sauce ratios correct. Enter this recipe for Linguine with Shrimp Scampi. There's a reason the Barefoot Contessa is so popular--her recipes deliver reliably great food that's delicious but never boring. When I first read the recipe I thought it called for an excessive amount of lemon juice (1/4 cup), but I'm glad I made the recipe as directed because the lemon juice really balances the garlic and shrimp and makes the sauce taste fresh and lively. I should have known better than to second-guess Ina!
Add a tomato and basil salad and you've got an ideal summer dinner!