Shrimp With Linguini And Lemon - ...

By á-170456

Ingredients

• 1 pound large shrimp in the shell
• 6 tablespoons extra-virgin olive oil
• 1 large garlic clove peeled, and cut in half lengthwise
• 1 small dried hot red pepper halved lengthwise
• 3/4 pound linguine
• 1/2 teaspoon fine sea salt or more to taste
• Freshly-ground black pepper to taste
• 3 tablespoons fresh lemon juice
• 1 tablespoon grated lemon zest
• 3 tablespoons finely-chopped fresh parsley

Details

Servings 4

Preparation

Step 1

In a medium saucepan, bring about 6 cups of water to a boil. Add the shrimp and cook just until the shells turn pink, about 2 to 3 minutes. Drain the shrimp in a colander and cool. Shell and devein the shrimp, then cut in half lengthwise, but not through the tail, and set aside.

In a large skillet, heat the olive oil with the garlic and red pepper. Saute very slowly, pressing on the garlic and pepper with a wooden spoon to extract juice. Remove and discard the garlic when it starts to soften and turn golden. Remove the pepper when soft and discard. Set skillet aside.

In a large pot, bring 4 to 6 quarts of water to a boil. Add the linguine and boil until al dente, or firm but not mushy.

While the linguine is cooking, reheat the skillet, add the shrimp, and saute for about 2 minutes. Sprinkle in the sea salt and pepper.

Drain the linguine in a colander and immediately add to the shrimp. Add the lemon juice, zest, and parsley and toss well. Transfer to a large platter and serve immediately.

This recipe yields 4 servings.