Linguini with Shrimp and Garlic
Garlic and shrimp are a match made in seafood heaven, especially for this quick-to-make dish. Don’t drain the pasta, but lift it from the cooking water with tongs and add it to the pan along with some of the water. Chopped fresh asparagus or a few handfuls of fresh spinach would be nice additions.
- Olive oil
- ¼ cup chopped onion
- 1 tablespoon chopped garlic
- ¼ teaspoon crushed dried red pepper
- 1¼ pounds shrimp, shelled and deveined
- 8 ounces linguini
- ½ cup chopped fresh parsley
- 1 tablespoon chopped fresh chives
- ½ teaspoon grated lemon zest
- 3 tablespoons butter
- Salt to taste
Cook linguini according to directions, reserving ¼ cup of cooking water.
Place a large, wide sauté pan over medium-high heat and add enough olive oil to cover the bottom thoroughly. When the oil is hot, add the onion, garlic and crushed dried red pepper, sprinkle with salt and cook, stirring, until the onion and garlic are soft, about 2 minutes. Add the shrimp in one layer. Let cook undisturbed for 2 minutes. Using a spatula or tongs, turn over the shrimp and cook 1 minute more.
Add linguini to the pan along with reserved cooking water, parsley, chives, lemon zest, butter and another sprinkle of salt. Reduce the heat to low and stir gently to combine all the ingredients and melt the butter. Taste and add salt if needed. Serve while hot.