Linguine with Peppery Shrimp

Linguine with Peppery Shrimp Recipe
Photo: John Autry; Styling: Mindi Shapiro
A generous amount of black pepper brings some welcome heat to this pasta dish.
4

Worthy of a special occasion

Yield:

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

Recipe from

Cooking Light

Recipe Time

Total: 38 Minutes

Nutritional 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

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

Preparation

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.

Note:

Maureen Callahan, MS, RD,

August 2010
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