Linguine With Shrimp
This fresh and zesty shrimp pasta dish is a delightful combination of succulent shrimp, creamy lemon sauce, and al dente pasta. The bright flavors of lemon zest and chives perfectly complement the tender shrimp and luxurious cream sauce. It's a simple yet elegant meal that is sure to impress your guests or satisfy your craving for a delicious seafood pasta. Enjoy a taste of the sea with every bite!
— Constant Cookbook
Ingredients
- 2 lemons
- 1 cup heavy cream
- 1 lb. small shrimp, peeled and deveined
- 1 Tbs. minced fresh chives
- 2 Tbs. salt, plus more, to taste
- 1 lb. linguine or fettuccine
- 1 Tbs. olive oil
- Freshly ground white pepper, to taste
Instructions
- Bring a large pot of water to a boil over high heat.
- Grate 1 Tbs. zest from the lemons and squeeze 3 Tbs. juice. In a small saucepan over low heat, combine the cream and lemon zest and heat until hot. Remove from the heat if the mixture begins to boil. In a small bowl, combine the shrimp, lemon juice and chives; set aside.
- Add the 2 Tbs. salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions.
- When the pasta is within about 3 minutes of being al dente, in a fry pan over medium heat, warm the olive oil. Add the shrimp to the pan and cook, stirring, until they are opaque throughout, about 2 minutes. Add the warm cream to the pan and season the sauce with salt and white pepper.
- Drain the pasta and add it to the fry pan. Toss the pasta to coat with the sauce and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <I>Seafood,</I> by Jay Harlow (Oxmoor House, 2007).
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