Garlicky Shrimp Linguine
1 lb whole-wheat linguine
¼ cup olive oil
1 lb large shrimp, peeled and deveined
3 cloves garlic, minced
4 tablespoons unsalted butter
1 lemon, zest and juice
1 teaspoon red pepper flakes
¼ cup flat-leaf parsley, chopped
½ cup Parmesan cheese, grated
Kosher salt and fresh ground pepper
Bring a large pot of water to a soft boil. Add linguine and cook following package directions. Reserve 1 cup of the cooking liquid, before draining pasta.
Place the shrimp in a large bowl and season with salt and pepper.
Heat the olive oil on a large skillet over medium high heat. Add the shrimp in a single layer and sauté for 2 minutes. Turn and cook the other side for 1 minute. Remove to a plate and tent with foil to keep warm while you cook the rest of the shrimp.
Return all shrimp to the pan and add the garlic. Sauté for one minute. Add the butter, lemon zest and juice, red pepper flakes and pasta. Toss ingredients to combine. Add a little of the cooking liquid if the pasta appears to be dry. Remove from heat and toss with cheese and parsley. Serve immediately.Tags: Fish/Seafood, Pasta, Summer Fresh —