Shrimp With Linguini And Lemon

Recipe Ingredients

1 lb	454g / 16oz	Large shrimp in the shell
6 tablespoons	90ml	Extra-virgin olive oil
1 tablespoon	15ml	Garlic clove - peeled, and (large)
		Cut in half lengthwise
1		Dried hot red pepper - halved lengthwise (small)
3/4 lb	340g / 11oz	Linguine
1/2 teaspoon	2.5ml	Fine sea salt - or more to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Fresh lemon juice
1 tablespoon	15ml	Grated lemon zest
3 tablespoons	45ml	Finely-chopped fresh parsley

Recipe Instructions

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 to 3 minutes. Drain the shrimp in a colander and cool. Shell and devein 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. Saute 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.

In a large pot, bring 4 to 6 quarts of water to a boil. Add the linguine and boil until al dente, or firm but not mushy.

While the linguine is cooking, reheat the skillet, add the shrimp, and saute for about 2 minutes. Sprinkle in the sea salt and pepper.

Drain the linguine in a colander and immediately add to the shrimp. Add the lemon juice, zest, and parsley and toss well. Transfer to a large platter and serve immediately.

This recipe yields 4 servings.

Source:
Ciao Italia at http://www.ciaoitalia.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.