She made a tasty and aesthetically pleasing Linguine with Shrimp and Christmas. Christmas, huh? Yes -- verdant green arugula and bright red baby tomatoes with garlic and lemon added a sparkle reminiscent of Christmas. It was quite tasty.
Ingredients:
1 lb of Linguine Pasta - enough for 4-6 servings
2 shallots, diced
2 garlic cloves, minced (or more if you are a garlic fanatic like me)
14 oz of shrimp (10 - 12 good size shrimps minimum), best to buy deveined and peeled ahead of time. I like leaving tail on.
1/4 cup of lemon juice (2 lemons) plus lemon zest
1/4 cup chopped parsley
Olive Oil
1 cup of Water Saved from Boiled Pasta (not sure necessary though)
Salt and Pepper to Taste.
Salt and Pepper to Taste.
A bunch of Arugula (enough to make a few salads)
20-40 small, red baby tomatoes
Recipe:
- Combine 1 tbsp olive oil and lemon zest in small bowl and reserve
- Bring a large pot of salted water to boil over high heat. Add pasta and cook until tender but still firm to the bite (known in Italian as al dente), stir occasionally and cook for 8 - 10 minutes (remember pasta continues to cook even after heats off and its sitting in a strainer).
While pasta boils, now you gotta make the ingredients to add:
- Saute garlic and shallots in olive oil on high heat for a couple minutes in a pot or pan large enough to also handle adding the linguine later. Next, add shrimp, and cook until pink (about 5 minutes). Add lemon juice + olive oil, lemon zest, salt, pepper and linguine and lower heat a bit. Then add arugula and baby tomatoes. Stir, but be gentle. Add parsley at the end. Mix a bit more.
- Serve and enjoy. Optional: spoon on grated Parmesan cheese. Shown here with Moroccan Chicken.
Buon Appetito!
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