Caesar Salad Pasta

By Nemo

Ingredients

• 8 oz dry linguine
• 2 Tbsp unsalted butter, melted
• 1/4 Cup olive oil
• 1/4 Cup diced shallots
• 1 can anchovy fillets in oil, minced (or 1 Tbsp. anchovy paste)
• 3 Tbsp minced garlic
• 2 Tbsp fresh lemon juice
• 1 Tbsp minced lemon zest
• 2 tsp Worcestershire sauce
• 1/2 tsp red pepper flakes
• 8 cups chopped romaine lettuce
• 1/4 Cup grated Parmesan
• Salt and black pepper to taste
• Grilled shrimp or chicken breasts, as topping suggestions

Preparation

Step 1

Cook linguine in a large pot of boiling salted water according to package directions; drain and set aside.

Melt butter with oil in a sauté pan over medium heat. Add shallots and anchovies and cook until shallots are soft and anchovies melt, about 3 minutes. Add garlic; cook until fragrant, 1 minute. Stir in lemon juice, zest, Worcestershire, and pepper flakes. Toss linguine with sauce to coat.

Off heat, toss romaine and Parmesan with pasta and season with salt and black pepper. Serve pasta with grilled shrimp or chicken breasts.

Nutrition Information
Per serving: 462 cal; 24g total fat (7g sat); 32mg chol; 643mg sodium; 50g carb; 3g fiber; 15g protein