“Joanne, what do you want for dinner?” “Do you have any plans?” “Will go with what your thinking”. Three basic questions or statements that I hear quite often. Well, guess what…I had a plan and it came out great!
Even recuperating from knee surgery that took place just over a week ago I pulled off a great dinner and a dessert. (Paid for it the next day….) We had shrimp in the freezer and all of the ingredients on hand. We even had the dessert ingredients on hand too. (Posting at a later date)
|Sauteing the shrimp in butter and olive oil.
1 1/2 pounds linguine
6 tablespoons (3/4 stick) unsalted butter
5 tablespoons good olive oil
3 tablespoons minced garlic (9 cloves)
2 pounds large shrimp (about 32 shrimp), peeled and deveined
1/2 teaspoon freshly ground black pepper
3/4 cup chopped fresh parsley
Grated zest of 1 lemon
1/2 cup freshly squeezed lemon juice (4 lemons)
1/2 lemon, thinly sliced in half-rounds
1/4 teaspoon hot red pepper flakes
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Sauté for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 tablespoon of salt, and the pepper and sauté until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
|Adding in spices, lemon juice and zest
|Combined with linguine