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Linguine with Peppery Shrimp

Photo: John Autry; Styling: Mindi Shapiro
Total time 38 mins
Yield 4 servings (serving size: about 1 1/3 cups)
A generous amount of black pepper brings some welcome heat to this pasta dish.

Ingredients

  • 1/2 teaspoon kosher salt, divided
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 1/3 pounds large shrimp, peeled and deveined
  • 1 lemon
  • 2 teaspoons chopped fresh thyme, divided
  • 2 tablespoons butter
  • 6 ounces uncooked linguine

Nutrition Information

  • calories 352
  • fat 8.9 g
  • satfat 4.3 g
  • monofat 1.9 g
  • polyfat 1.2 g
  • protein 36 g
  • carbohydrate 30.7 g
  • fiber 1.4 g
  • cholesterol 245 mg
  • iron 4.9 mg
  • sodium 600 mg
  • calcium 94 mg

How to Make It

  1. 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.