Shrimp and Lemon Linguini with Chiles

Shrimp and Lemon Linguini with Chiles
Adapted from today.com
Shrimp and Lemon Linguini with Chiles

PREP TIME

10

minutes

TOTAL TIME

10

minutes

SERVINGS

4

servings

PREP TIME

10

minutes

TOTAL TIME

10

minutes

SERVINGS

4

servings

Adapted from today.com

Ingredients

  • 12

    ounces dried linguine

  • 2

    tablespoons extra virgin olive oil, divided

  • 2

    cloves garlic, finely sliced

  • 1

    tablespoon fresh ginger, grated

  • 2

    fresh red chiles, seeded and finely chopped

  • 14

    ounces large raw shrimp, shelled and deveined

  • 1

    lemon, juiced and zested

  • 2

    tablespoons fresh Italian parsley leaves, chopped

  • Sea salt and freshly ground black pepper

Directions

1. Place a large saucepan filled with water over a high heat and bring to a boil. Once the water has come to a boil, season with salt and stir in the linguine. Cook for 10 minutes (or according to package directions). 2. While the pasta is cooking, place a large frying pan over medium heat. Add 1 tablespoon of olive oil, the garlic, fresh ginger and chiles and cook, stirring for 2 minutes. Increase the heat to high, then add the shrimp and the lemon juice. Cook, stirring, for 3-4 minutes, or until the shrimp turn pink and are just cooked through. 3. Drain the pasta, and return to the saucepan; stir the shrimp into the pasta, along with the Italian parsley, the remaining tablespoon of extra virgin olive oil and lemon zest. Season with sea salt and freshly ground black pepper, and toss well.

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