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Linguine with Peppery Shrimp

Photo: Oxmoor House
Yield 6 servings (serving size: about 1 1/3 cups)
A generous amount of black pepper brings some welcome heat to this pasta dish.


  • 2 pounds large shrimp, peeled and deveined
  • 4 teaspoons kosher salt, divided
  • 1 1/2 teaspoons freshly ground black pepper
  • Cooking spray
  • 1/2 teaspoon grated lemon rind
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh thyme, divided
  • 3 tablespoons butter
  • 6 quarts water
  • 8 ounces uncooked gluten-free quinoa linguine (such as Ancient Harvest)

Nutrition Information

  • calories 350
  • fat 9.1 g
  • satfat 4.1 g
  • monofat 2.5 g
  • polyfat 1.2 g
  • protein 33.5 g
  • carbohydrate 32.5 g
  • fiber 2.9 g
  • cholesterol 245 mg
  • iron 4.8 mg
  • sodium 747 mg
  • calcium 84 mg

How to Make It

  1. Combine shrimp, 1/2 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.

  2. Combine rind and juice in a small saucepan over medium heat; add 2 teaspoons thyme. 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 1/2 teaspoon salt to pasta, tossing to coat. Sprinkle with remaining 1 teaspoon thyme.

Cooking Light Gluten-Free Cookbook