April 28, 2008

Lemon Shrimp Linguine

I've had some frozen shrimp falling out of the freezer everytime I go hunting for some chicken, so I thought I would try this recipe out again. I made a few modifications but it got a "make it again" review so I guess it's a keeper! I served it with fresh green beans and think broccoli could be delicious too. My husband doesn't like seafood so I might try it with chicken next time, I think it would work well (and would make me feel less guilty for adding cheese, which I think it needed!) I always love Giada's recipes and this was no exception!

Lemon Shrimp Linguine
adapted from Giada De Laurentiis

For the pasta:
1/2 pound linguine pasta
2 T. olive oil
2 shallots, diced
2 garlic cloves, minced
1/2 lb. frozen shrimp
Juice and zest of one lemon
1 t. kosher salt
pinch of red pepper flakes
1/2 t. freshly ground black pepper
1/3 C. chopped fresh flat-leaf parsley
1/3 C. freshly grated Parmesan cheese

For the pasta:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/4 cup of the cooking liquid.

Meanwhile, warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes (be careful not to burn!). Add the shrimp and cook until pink, about 5 minutes. Add a few red pepper flakes if you like it hot. Add the cooked linguine, lemon juice, lemon zest, salt, parsley, cheese, and pepper. Toss to combine. Serve immediately.

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