Monday, February 27, 2017

Easy Linguine with Shrimp

Since it has been snowing pretty consistently lately, welcome to February in Utah, I was kind of craving something summery and light.  We had some shrimp left over from some shrimp cocktail I had done for Valentines Day, so I used it for this...

Yield:  3 servings

Vegetable oil
1 Tbsp. kosher salt plus 1 tsp.
¾ lb. linguine, cooked per package instructions
3 Tbsp. unsalted butter
2 ½ Tbsp. olive oil
1 ½ Tbsp. fresh minced garlic (4-5 cloves)
1 lb. large shrimp (about 16 shrimp), peeled and deveined
¼ tsp. freshly ground black pepper
1 tsp. fresh thyme leaves, or ½ tsp. dried
1 Tbsp. chopped fresh parsley leaves, or 1 tsp. dried
½ lemon, zest grated
¼ cup freshly squeezed lemon juice (1 lemon)
1/8 tsp. hot red pepper flakes

-In a large pot of boiling water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
-Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Seems like a lot, but this is the sauce for the dish.
-Add the garlic. Sauté for 1 minute. Be careful, the garlic burns easily!
-Add the shrimp, 1 teaspoon of salt, and the pepper and sauté until the shrimp have just turned pink, about 5 minutes, stirring often. If you’d like, you can grill the shrimp until underdone then finish in the sauce.  You can also use grilled shrimp if you have them, just heat in the sauce.
-Remove from the heat; add the parsley, thyme, lemon zest, lemon juice, and red pepper flakes. Toss to combine.
-When the pasta is done, drain the cooked linguine and then put it back in the pot.
-Immediately add the shrimp and sauce, toss well, and serve.

Damn...quick and easy!  Will definitely do this one again!

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