Sunday, October 5, 2008

Lemon Shrimp Linguine

Last night's dinner along with the previously posted Risotto filled baked tomatoes included a lemon shrimp linguine dish which was fast, easy and very flavorful. I adapted this recipe from one I saw on an Ina Garten episode on Food Network. To make things quicker, I purchased cooked, peeled and deveined prawns. There are times when I don't mind making the effort and doing all that prep work but we have a wonderful fish store in town, Fitts Seafood, who will do all of that for you (for a price of course).

If you are looking for a quick dinner involving pasta and prawns, this one fits the bill.
Lemon Shrimp Linguine
3/4 lb linguine (fettuccine or spaghetti noodles would also work)
3 Tbsp butter
3 Tbsp olive oil
2 cloves garlic, minced (more garlic to taste)
1 pound of large shrimp/prawns -peeled and deveined if purchased raw
1/4 tsp ground black pepper
1/3 cup fresh parsley leaves, finely chopped
1/4 cup fresh squeezed lemon juice
Zest of 1/2 lemon
salt to taste
1/8 tsp hot red pepper flakes (or more to taste)

Heat a big pot of water with 2 Tbsp salt for linguine. Once boiling add noodles and cook until done according to package directions.

Heat butter and olive oil together in a skillet. Add minced garlic and saute just until you can start to smell garlic. Add the salt, pepper, shrimp and saute until shrimp just turn pink. If shrimp are already cooked, just heat through. Remove from heat and add parsley, lemon zest, lemon juice and red pepper flakes. Drain pasta and put back in pan. Pour sauce and shrimp over pasta and toss well. Serve immediately.

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