Sunday, September 14, 2014

Lemon and Garlic Shrimp Linguine

I always love ordering shrimp when we go out for dinner, but I never cook it at home. I was always afraid of overcooking it, no one wants rubbery shrimp!

But then, I saw this recipe for Lemon Garlic Shrimp Linguine and it looked so good I had to get over my shrimp cooking fear.
I am so glad I did, this pasta was amazing! Seriously it was restaurant quality and so simple!

What you need,

½ lb. linguine
1 lemon
1 lb. extra-large shrimp, peeled and deveined
Salt and Pepper
2 tbsp. butter
3 medium garlic cloves, minced
¼ tsp. red pepper flakes
¼ cup dry white wine
½ cup mascarpone
2 tbsp. chives, chopped

Grate 1¼ teaspoons of zest from the lemon and squeeze 2 tablespoons of juice.  In a bowl combine ½ teaspoon of the zest and ¼ teaspoon each of salt and pepper. Add the shrimp and toss to coat.

Start by cooking the pasta according to the package directions. When you drain the pasta be sure to reserve about ½ cup of the cooking liquid.

In a large nonstick skillet heat the butter over medium high heat until it stops foaming. Add the garlic and red pepper flakes and cook for just one minute or so until it becomes fragrant. Toss in the shrimp and cook until just opaque, about 3 minutes.  Add the wine and lemon juice and bring to a boil; cook until slightly reduced, about 1 more minute.

Add the drained pasta to the pan along with the mascarpone and a ¼ cup of the reserved pasta water and stir to combine. Add a little more pasta water at a time until the sauce is nice and creamy and it coats the pasta well. Remove the pasta from the heat and toss with the remaining lemon zest and chives. Season the pasta to taste with salt and pepper.

This pasta was killer. So easy and so fast and absolutely fabulous!
I am no longer scared to cook with shrimp, it was tender and flavorful, and we loved it!



Recipe from Fine Cooking

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