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Linguine with spicy gremolata shrimp

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Gremolata – a minced blend of garlic, fresh parsley and orange zest – gives big-time flavour to this springy shrimp entree.

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Rate this recipe 4.6/5 (29 Votes)

Ingredients

  • 340-g 340-g 340-g pkg frozen uncooked large shrimp , peeled
  • 1 1 1 large lemon
  • 1 1 bunch 1 small bunch asparagus
  • 1 1 1 large jalapeno , finely chopped
  • 2 2 2 garlic cloves , minced
  • 1/2 1/2 450-g of 450-g pkg linguine or fettuccine
  • 3 3 3 tbsp (45 mL) butter
  • 1/4 1/4 1/4 tsp (1 mL) salt
  • 1/2 1/2 1/2 cup (125 mL) chopped parsley
  • Instructions
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  • 2 2.Cook 7 to 9 to 2 1/4 al dente, 7 to 9 min. Add asparagus to pasta for last 2 min of cooking. Scoop out about 1/4 cup (50 mL) pasta water before draining pasta and asparagus.

Details

Servings 2
Preparation time 10mins
Cooking time 17mins
Adapted from chatelaine.com

Preparation

Step 1


1.Thaw shrimp following package directions. Bring a large pot of water to a boil. Meanwhile, finely grate about 1 tbsp (15 mL) peel and squeeze 3 tbsp (45 mL) juice from lemon. Snap tough ends from asparagus and discard. Slice spears into bite-sized pieces. Prepare jalapeno and garlic.
2.Cook pasta following package directions until al dente, 7 to 9 min. Add asparagus to pasta for last 2 min of cooking. Scoop out about ¼ cup (50 mL) pasta water before draining pasta and asparagus.
3.Meanwhile, melt 2 tbsp (30 mL) butter in a large frying pan over medium heat. Add shrimp, jalapeno, garlic and salt. Stir-fry until shrimp are pink, 3 to 4 min. Drain pasta and asparagus. Toss with shrimp mixture, remaining 1 tbsp (15 mL) butter, lemon peel and juice, parsley and 2 tbsp (30 mL) pasta water. If dry, stir in more pasta water. Add salt if needed. Serve in large bowls.

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