Lemon Linguine with Jumbo Shrimp
January 4, 2015
One of the best things that happened to me last 2014 was that I learned how to cook - none of the complicated shiz, just easy and edible meals, and eggs (hehe). I never thought I'd learn how to cook. I was really bad in the kitchen I couldn't fry a sunny-side-up egg properly to save my life. But now I can cook. It doesn't always come out right - I once ended up with super salty, nearly inedible cajun chicken. It's a process and one I intend to make good on this year. So if you think you can't cook, there is still hope! So let's start 2015 with a very easy pasta recipe.
When the TV is on and I'm in front of it, it's almost always Food Network or Law & Order SVU on the screen. One afternoon, after my T25 workout, I was watching Giada's show on Food Network and I saw this pasta recipe. It seemed pretty easy so I tried it out. The only difficult thing was peeling and deveining the shrimps. So buy peeled and deveined shrimps if you want to make life easier - don't say I didn't warn you. ;)
This was one of the easiest pasta dishes I've ever cooked so if somebody who doesn't know how to cook (aka me) can cook this, so can you! It's easy, flavorful, light, and fresh - you can serve this for lunch or dinner. Serve with a glass of white wine if you're feeling fancy. :)
Lemon Spaghetti with Jumbo Shrimp
Print Recipe
makes 4-6 servings
Ingredients
Shrimp
- 1 tablespoon extra virgin olive oil
- 3/4 pound large shrimp, peeled and deveined
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
For the Pasta
- 1 pound spaghetti - I used linguine because I didn't have spaghetti on hand
- 2/3 cup extra virgin olive oil
- 2/3 cup grated parmesan
- 1 tablespoon lemon zest
- 1/2 cup fresh lemon juice (about 2 large lemons)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup chopped fresh basil leaves
- 2 tablespoons capers, fried briefly in a little olive oil
Instructions
For the shrimp
- In a medium skillet, heat the olive oil over medium-high heat. Sprinkle the shrimp with the salt and pepper, then add to the pan in a single layer and cook until pink and cooked through, about 3 minutes per side. Set aside.
For the pasta
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally to prevent sticking, about 8 minutes. Drain the pasta, reserving the pasta water.
- While the pasta is cooking, whisk together the olive oil, Parmesan, lemon zest and juice in a large bowl. Toss the drained pasta with the lemon sauce, the shrimp and some of the reserved pasta water; add 1/4 cup at a time as needed to moisten. Add the salt, pepper and basil and toss. Garnish with the fried capers.
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