Linguine with Peppery Shrimp

Linguine with Peppery Shrimp Recipe
Photo: Oxmoor House
A generous amount of black pepper brings some welcome heat to this pasta dish.

Yield:

6 servings (serving size: about 1 1/3 cups)

Recipe from

Oxmoor House

Nutritional 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

Ingredients

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)

Preparation

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.

Note:

Maureen Callahan, MS, RD,

Cooking Light Gluten-Free Cookbook,

Oxmoor House

August 2011
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