4.3/5
(9 Votes)
Ingredients
- 2 pounds large shrimp, peeled and deveined
- 4 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper
- 1 Tbsp minced garlic
- Cooking spray
- 1/2 teaspoon grated lemon rind
- 3 tablespoons fresh lemon juice
- 3 tablespoons butter
- 6 quarts water
- 8 ounces uncooked gluten-free quinoa linguine
Preparation
Step 1
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.
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