Linguine with Peppery Shrimp

Photo: John Autry; Styling: Mindi Shapiro

A generous amount of black pepper brings some welcome heat to this pasta dish.

Yield: 4 servings (serving size: about 1 1/3 cups)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 38 Minutes

Nutritional Information

Amount per serving
  • Calories: 352
  • Fat: 8.9g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 1.2g
  • Protein: 36g
  • Carbohydrate: 30.7g
  • Fiber: 1.4g
  • Cholesterol: 245mg
  • Iron: 4.9mg
  • Sodium: 600mg
  • Calcium: 94mg

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. 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.
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