Linguine with Shrimp, Garlic, and Lemon is a deliciously beautiful and simple Italian supper that only takes about 30 minutes from start to finish. Perfect for a weeknight dinner, it’s a great recipe to treat yourself after a long and stressful day.
The key to moist, tender shrimp is to be careful not to overcook them. Seafood is notorious for cooking up very quickly, especially little critters like scallops and shrimp, which you can take advantage of if looking for a quick meal. In this recipe, follow the visual cues and the shrimp will finish cooking off heat, giving you shrimp perfection.
If you can only find whole shrimp that is not peeled or deveined at your grocery store, you will need to add about 15 or so extra minutes to the prep time as you’ll need to devein and peel the shrimp at home. I find the easiest way to do this is to use a sharp paring knife. Cut a shallow slit down the back of each shrimp. Pull the shell off and discard it. You should see a little black ‘line’; that’s the vein. With the tip of the blade, lift up and loosen the vein and pull it out. Touch it to the paper towel. It should stick, then you can easily move on to the next shrimp. Most grocery stores carry de-veined, easy peel shrimp, so hopefully you won’t have to worry about this step anyway ;0)
If you love shrimp, you’ll love this recipe. Shrimp scampi is definitely my favorite way to enjoy shrimp, and this recipe is a play on the scampi flavors with the addition of pasta and a light sauce to make it a great weeknight meal. Enjoy!
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