Wednesday, March 10, 2010
Shrimp Lemon Linguini
If I swore, then I would have started swearing when I tasted this pure lemony, garlicky goodness wrapped up in pasta.
Who knew that so few ingredients could be so KABLAM in your mouth??
My new favorite.
If you don't dig on shrimp, top with grilled chicken.
Adapted from allrecipes.com
8 oz. linguini (I used fresh pasta)
1 tbsp olive oil
4 tbsp butter
1 pound shrimp (I used precooked, frozen)
1 tsp. dried basil
1 1/2 C. chicken stock
2 lemons, zested and juiced (don't use that bottled stuff)
6 cloves garlic, diced.
1/2 heaping tsp. pepper
3 tbsp. chopped fresh parsley
1/4 C. grated parmesan.
boil water and salt heavily. Add pasta and cook until done. (since mine was fresh, it took about 2 minutes)
In a large, high sided skillet like this one: