Shrimp, Lemon, Spinach Linguine
Ingredients
- 8 ounces linguine pasta
- Salt
- 3 tablespoons extra virgin olive oil
- 1 whole lemon
- 1/2 cup shallots
- 1 tablespoon garlic
- 1 pound shrimp
- 5 ounces spinach leaves
- 1/4 cup grated Parmesan cheese
- ground black pepper
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Instructions
- Heat a large pot of salted water (2 quarts of water, 1 Tbsp salt) for the pasta.
- While the pasta water is heating, cook the lemon slices. Heat 2 Tbsp olive oil in a large sauté pan on medium high heat.,Add the thinly sliced lemons to the pan and cook until browned and softened, 7 to 8 minutes.,Remove from pan, set aside to cool. Once the lemon slices are cool, mince them.
- Once the pasta water is boiling, add the linguine pasta to cook.
- Add 1 Tbsp olive oil back to the pan you had used to cook the lemons. Heat on medium high heat. Add the sliced shallots. Cook until softened and lightly browned, about 4 to 5 minutes.,Add the garlic and cook a minute more.
- Add the shrimp to the shallots and garlic and cook until pink on one side, then toss them to cook on the other side, about 2 minutes for each side.
- Add the spinach and the minced lemon to the pan and toss to wilt the spinach. Add about 1/2 cup pasta water to the pan.
- When the pasta is done, strain it and add it to the pan with the shrimp (if you have room, otherwise put everything in a separate bowl), toss to coat. Add salt and pepper to taste.,Serve immediately. Sprinkle with grated Parmesan cheese to serve.
Source
Original recipe: View Original
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