Linquine with Shrimp

By Tricia33

Ingredients

• 1 cup heavy (double) cream
• 1 TB lemon zest and 3 T lemon juice (or 2 lemons)
• 1 lb small shrimp (peeled and deveined)
• 1 TB minced chives
• Salt and pepper
• 1 lb Linquine or fettuccine
• 1 TB olive oil
• My addition: Red Pepper flakes and/or diced green chile

Details

Adapted from williams-sonoma.com

Preparation

Step 1

Bring a large pot of water to boil. Grate 1 tablespoon zest from the lemons and squeeze 3 tablespoons juice. In a small saucepan over low heat, combine the cream, lemon zest and red pepper flakes and/or diced green chile and heat until hot. Remove from the heat if the mixture begins to boil. In a small bowl, combine the shrimp, lemon juice and chives and set aside.

Add 2 tablespoons salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package directions. When the pasta is within about 3 minutes of being al dente, warm the oil in a frying pan over medium heat. Add the shrimp to the pan and cook, stirring until they are opaque throughout, about 2 minutes. Add the warm cream mixture to the pan and season the sauce to taste with salt and pepper. Drain the pasta, add to the pan, toss to coat with the sauce, and serve.