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Shrimp and Linguini

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Rate this recipe 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

Details

Adapted from gofitcoach.com

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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