Shrimp and Linguini

Shrimp and Linguini

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 2

    pounds large shrimp, peeled and deveined

  • 4

    teaspoons kosher salt, divided

  • 1

    teaspoon freshly ground black pepper

  • 1

    Tbsp minced garlic

  • Cooking spray

  • ½

    teaspoon grated lemon rind

  • 3

    tablespoons fresh lemon juice

  • 3

    tablespoons butter

  • 6

    quarts water

  • 8

    ounces uncooked gluten-free quinoa linguine


Combine shrimp, ½ teaspoon salt, and pepper, tossing to coat shrimp. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp; sauté 4 minutes or until shrimp are done. Combine rind and juice in a small saucepan over medium heat; add garlic. Bring to a boil; add butter, stirring constantly with a whisk until butter melts. Bring 6 quarts water to a boil; stir in 1 tablespoon salt. Add pasta; cook 10 minutes or until al dente. Drain, reserving 2 tablespoons pasta water. Add shrimp, butter mixture, reserved pasta water, and remaining ½ teaspoon salt to pasta, tossing to coat.


Facebook Conversations