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  • Lemon-butter Linguini with Peppery Shirmp

    5 votes
    Lemon-butter Linguini with Peppery Shirmp
    Prep: 15 min Cook: 20 min Servings: 6
    by John Spottiswood
    300 recipes
    >
    It always surprises me when black pepper is used in such quantity that it makes a dish truly spicy, since we so often use it as a mild addititve. That's the case with this dish. The black pepper generates a welcome heat which is cut nicely by the lemony pasta. You'll enjoy this one! Adapted from a recipe in Cooking Light.

    Ingredients

    • 2 lbs large shrimp, peeled (and deveined if you like)
    • 1 lemon
    • 1 Tbsp chopped fresh thyme, divided (or substitute fresh oregano)
    • 3 Tbsp butter (can substitute EVOO if you prefer)
    • 12 oz cooked linguine (we use Barilla Plus for healthiness and taste)
    • Kosher salt
    • Freshly ground black pepper

    Directions

    1. Peel & devein the shrimp.
    2. In a large pasta pot, bring 6 quarts of water to a boil. While it is coming to boil, work on the steps below.
    3. In a medium bowl, combine 1/2 tsp kosher salt, 1 1/2 tsp freshly ground black pepper, and shrimp, tossing to coat the shrimp. Heat a large, non-stick skillet to medium-high and coat with a cooking spray.
    4. Add the shrimp and saute until done, aboiut 4 minutes.
    5. Grate 1/2 tsp of the lemon rind and juice the lemon to generate 3 Tbsp. Combine the rind and juice and 2 teaspoons of thyme and put in a small sauce pan over medium heat (1 Tbsp is 3 tsp). Bring to a boil and add the 3 Tbsp of butter, stirring constantly so the butter does not burn, until the butter melts. Remove from heat.
    6. Add 1 Tbsp kosher salt to the water now boiling in the pasta pot. Add the linguine and cook 10 minutes or until al dente. Drain, reserving 2 Tbsp of the pasta water.
    7. Add the shrimp, butter mixture, reserved pasta water, and 1/2 teaspoon kosher salt to pasta, tossing to coat. Sprinkle with remaining 1 tsp thyme.

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    Reviews

    • Nancy Miyasaki
      Nancy Miyasaki
      This was a perfect combination of citrus, spice, and the sweetness or the shirmp and butter. Delcious!
      • Heidi T
        Heidi T
        I took it down a notch, because my kids don't like spice. Very yummy.
        • BearNakedBaker
          BearNakedBaker
          Made this for my dinner Guests and they loved it! I used harvest wheat Barilla.....

          Comments

          • Azzurricook
            Azzurricook
            Hi John, you have posted lots of great recipes, but I know for sure that I'll try this one out & try it soon! There are lots of lovely flavour combinations, & I'm a huge fan of delicious, quick pasta recipes as the perfect tonic to a hard day at work!
            1 reply
            • John Spottiswood
              John Spottiswood
              Hope you like it. We sure did!
            • Abountifulkitchen
              Abountifulkitchen
              Bookmarking this one. Thanks for the recipe!
              • Manju Nair
                Manju Nair
                I love shrimp and I love linguini :) This is a wonderful recipe and I cant wait to try it out!

                Regards,
                Manju
                • Charlene Hampton
                  Charlene Hampton
                  John, I have saved and cooked several of your recipes. I have never been disappointed as they are all wonderful. I look forward to new posts by you. You are right about the pepper in this recipe with the shrimp. I actually have a recipe for pepper shrimp that calls for 1/4 cup (that's right...cup!) of black pepper. It isn't hot but it has a wonderful spicy flavor.

                  I will save this recipe and try it later too.
                  1 reply
                  • John Spottiswood
                    John Spottiswood
                    Thanks for the detailed comment, Charlene. So glad you have enjoyed my recipes!
                  • suzybel56
                    suzybel56
                    I am always looking for different recipes for pasta. This one is a keeper for sure.

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