Linguine with Peppery Shrimp

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

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Nutritional Information

Amount per serving
  • Calories: 350
  • Fat: 9.1g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 1.2g
  • Protein: 33.5g
  • Carbohydrate: 32.5g
  • Fiber: 2.9g
  • Cholesterol: 245mg
  • Iron: 4.8mg
  • Sodium: 747mg
  • Calcium: 84mg

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. 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. 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.
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