A generous amount of black pepper brings some welcome heat to this pasta dish.
1/2 teaspoon kosher salt, divided
1 1/2 teaspoons freshly ground black pepper
1 1/3 pounds large shrimp, peeled and deveined
2 teaspoons chopped fresh thyme, divided
2 tablespoons butter
6 ounces uncooked linguine
How to Make It
Combine 1/4 teaspoon kosher salt, 1 1/2 teaspoons freshly ground black pepper, and shrimp, 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. Grate lemon rind to measure 1/2 teaspoon; juice lemon to measure 2 tablespoons. Combine rind and juice in a small saucepan over medium heat; add 1 1/2 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 kosher salt. Add pasta; cook 10 minutes or until al dente. Drain, reserving 2 tablespoons pasta water. Add shrimp, butter mixture, reserved pasta water, and 1/4 teaspoon kosher salt to pasta, tossing to coat. Sprinkle with remaining 1/2 teaspoon thyme.
I made this recipe for my husband a few weeks ago as a nice Saturday meal when I first received the August issue and it was a huge hit! I am making it again tonight (on a Tuesday!) because it was so easy! I even pulled out a few peppery shrimp for each of us as an "appetizer!" And...I didn't have a lemon but I had lemon juice so I skipped the zest and it was still to die for. Side salad and some crusty bread...mmmm! I'm drooling just thinking about it!
I really enjoyed this -super super easy and my 12 year old loved it too. I added a bit of red pepper flakes and minced garlic when sauteing the shrimp and then some Parmesan to top it off - great and super easy.
This meal is very easy to make during the week. I used only 1.5 lbs of shrimp and 16 oz of whole wheat pasta. I also mixed in some sugar snap peas into the dish to have some added veggies. I would make it again since it is so easy.
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