Caesar Salad Pasta

By sunriseko

Shrimp and Pasta
462 cal. per serving

Ingredients

• 8 oz. dry linguine
• 2 T. unsalted butter
• 1/4 c. olive oil
• 1/4 c. diced shallots
• 1 can anchovy fillets in oil, minced
• 3 T. minced garlic
• 2 T. fresh lemon juice
• 1 T. minced lemon zest
• 2 t. Worcestershire sauce
• 1/2 t. red pepper flakes
• 8 c. chopped romaine lettuce
• 1/4 c. grated Parmesan
• salt and black pepper to taste

Preparation

Step 1

Cook linguine in a large pot of boiling salted water according to directions; drain and set aside.
Melt butter with oil in a saute 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.