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Рецепт Lemon-butter Linguini with Peppery Shirmp
by John Spottiswood

Lemon-butter Linguini with Peppery Shirmp

It always surprises me when black pepper is used in such quantity that it makes a dish truly spicy, since we so often use it as a mild addititve. That's the case with this dish. The black pepper generates a welcome heat which is cut nicely by the lemony pasta. You'll enjoy this one! Adapted from a recipe in Cooking Light.

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Подготовка: Италия Italian
Приготовление: Порций: 6

Ингредиенты

  • 2 lbs large shrimp, peeled (and deveined if you like)
  • 1 lemon
  • 1 Tbsp chopped fresh thyme, divided (or substitute fresh oregano)
  • 3 Tbsp butter (can substitute EVOO if you prefer)
  • 12 oz cooked linguine (we use Barilla Plus for healthiness and taste)
  • Kosher salt
  • Freshly ground black pepper

Инструкции

  1. Peel & devein the shrimp.
  2. In a large pasta pot, bring 6 quarts of water to a boil. While it is coming to boil, work on the steps below.
  3. In a medium bowl, combine 1/2 tsp kosher salt, 1 1/2 tsp freshly ground black pepper, and shrimp, tossing to coat the shrimp. Heat a large, non-stick skillet to medium-high and coat with a cooking spray.
  4. Add the shrimp and saute until done, aboiut 4 minutes.
  5. Grate 1/2 tsp of the lemon rind and juice the lemon to generate 3 Tbsp. Combine the rind and juice and 2 teaspoons of thyme and put in a small sauce pan over medium heat (1 Tbsp is 3 tsp). Bring to a boil and add the 3 Tbsp of butter, stirring constantly so the butter does not burn, until the butter melts. Remove from heat.
  6. Add 1 Tbsp kosher salt to the water now boiling in the pasta pot. Add the linguine and cook 10 minutes or until al dente. Drain, reserving 2 Tbsp of the pasta water.
  7. Add the shrimp, butter mixture, reserved pasta water, and 1/2 teaspoon kosher salt to pasta, tossing to coat. Sprinkle with remaining 1 tsp thyme.