Linguine with spicy gremolata shrimp

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

Photo by Sharon F.
Adapted from chatelaine.com

PREP TIME

10

minutes

TOTAL TIME

17

minutes

SERVINGS

2

3

PREP TIME

10

minutes

TOTAL TIME

17

minutes

SERVINGS

2

servings

Adapted from chatelaine.com

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.

Directions

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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