The current issue of Cooking Light magazine has this yummylicious recipe for Linguine with Peppery Shrimp. Whenever I see a recipe like this one I immediately know I am going to try it. How can you go wrong with lemon/butter/shrimp and pasta?
This is quite easy to throw together when you get home from work - as long as you buy your shrimp already peeled & deveined. The recipe called for 2 pounds of shrimp, but there was no way I needed that much for the two of us. I love that it is cooking light, it leaves me not feeling too guilty for enjoying the pasta buttery sauce. :o)
Linguine (or Spaghetti) with Peppery Shrimp
adapted from Cooking Light
1 pound shrimp, peeled & deveined
½ teaspoon salt
1-½ teaspoon fresh ground pepper
3 Tablespoons lemon juice, freshly squeezed is best
zest of one lemon
2 teaspoons fresh thyme
3 Tablespoons butter
6 ounces dry pasta (recipe calls for linguine but I used regular spaghetti)
Cook pasta according to package directions. When done cooking reserve 2-3 tablespoons pasta water, then drain pasta and set aside in mixing bowl.
Combine shrimp, salt, and pepper and toss in small bowl to coat. Cook in skillet with cooking spray or small amount of olive oil until shrimp turn pink. Place shrimp in bowl with pasta.
Put lemon juice, thyme, and lemon rind in small saucepan and bring to a boil. Stir in butter until it just melts. Add the lemon mixture and pasta water to the pasta and shrimp. Toss to coat, sprinkle with 1 teaspoon thyme and serve!
moderncomfortfood
Yum! Lemony shrimp always hits the spot with me, and I love this approach to (almost) guilt-free pasta sauce. I'm up a couple of pounds and should be following along with your wonderful Cooking Light series of recipes rather than cooking my own. Thanks for sharing!