Emprimir
Correo Electrónico
Add a photoIt 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.
Ingredientes
- 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
Direcciones
- Peel & devein the shrimp.
- In a large pasta pot, bring 6 quarts of water to a boil. While it is coming to boil, work on the steps below.
- 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.
- Add the shrimp and saute until done, aboiut 4 minutes.
- 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.
- 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.
- 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.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 220g | |
| Recipe makes 6 servings | |
| Calories 423 | |
| Calories from Fat 82 | 19% |
| Total Fat 9.25g | 12% |
| Saturated Fat 4.31g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 245mg | 82% |
| Sodium 268mg | 11% |
| Potassium 417mg | 12% |
| Total Carbs 44.26g | 12% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.65g | 1% |
| Protein 38.23g | 61% |
Evaluaciones
14 de Septiembre de 2010
This was a perfect combination of citrus, spice, and the sweetness or the shirmp and butter. Delcious!Yo he cocinado/probado esta receta
15 de Septiembre de 2010
I took it down a notch, because my kids don't like spice. Very yummy.Yo he cocinado/probado esta recetaEsta es una variación
29 de Noviembre de 2010
Made this for my dinner Guests and they loved it! I used harvest wheat Barilla.....Yo he cocinado/probado esta recetaEsta es una variación
Comentarios
12 de Noviembre de 2010Hi John, you have posted lots of great recipes, but I know for sure that I'll try this one out & try it soon! There are lots of lovely flavour combinations, & I'm a huge fan of delicious, quick pasta recipes as the perfect tonic to a hard day at work!1 reply
13 de Septiembre de 2010I love shrimp and I love linguini :) This is a wonderful recipe and I cant wait to try it out!
Regards,
Manju
12 de Septiembre de 2010John, I have saved and cooked several of your recipes. I have never been disappointed as they are all wonderful. I look forward to new posts by you. You are right about the pepper in this recipe with the shrimp. I actually have a recipe for pepper shrimp that calls for 1/4 cup (that's right...cup!) of black pepper. It isn't hot but it has a wonderful spicy flavor.1 reply
I will save this recipe and try it later too.
12 de Septiembre de 2010I am always looking for different recipes for pasta. This one is a keeper for sure.
