Saturday, May 6, 2017

Lemon Linguine With Shrimp

Lemon Linguine With Shrimp

1 box spaghetti or linguine (reserve ½ cup of the cooking water when done)
1 lb small or medium shrimp, cleaned and deveined
3 tablespoons butter
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon fresh lemon juice
½ teaspoon lemon zest
2 tablespoons fresh chopped parsley
Salt and pepper to taste


Boil pasta until cooked through, saving the ½-cup of liquid when you drain it.

Meanwhile, melt the butter in a saucepan over medium heat.
Add the olive oil, then the shrimp.

Cook the shrimp for 3-4 minutes, then add the garlic.
Heat the garlic and shrimp together for a couple of minutes.

Add the lemon juice, lemon zest and pasta water.
Stir everything together until everything combines to a smooth, balanced sauce.

Toss the cooked pasta with the shrimp and sauce, then sprinkle in the parsley.

Add salt and pepper to taste, then mix it all thoroughly.
Serve right away.

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