Garlic Shrimp and Peas With Linguine

"Toss lemony shrimp in a flavorful garlic and butter sauce and serve with linguine and peas."
 
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photo by Jenn P. photo by Jenn P.
photo by Jenn P.
photo by Sue M. photo by Sue M.
photo by NormalLikeMe81 photo by NormalLikeMe81
Ready In:
30mins
Ingredients:
10
Serves:
4-6
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ingredients

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directions

  • Cook pasta according to package directions, adding peas during last 5 minutes of cooking time. Drain.
  • Meanwhile, in large nonstick skillet, melt 1 T. butter over medium-high heat. Add shrimp, garlic and salt; cook, stirring, until shrimp are pink and opaque, 5-6 minutes, adding wine during last 1 minute of cooking time.
  • Stir in lemon juice, zest and remaining 3 T. butter until butter just melts. Add pasta and pea mixture; cook, stirring, until heated through, 1 minute. Remove from heat; stir in parsley. Serve immediately.

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Reviews

  1. My roommate and I enjoyed this recipe a lot! Although, I must admit, as simple as this is I am VERY new to cooking and although I followed it exactly and used two cloves of garlic I didn't end up with much of a garlic taste...I would call mine more of a lemon shrimp and peas with linguine :) But still, sooooo goooood! Next time I think i will add some more garlic and possibly some parmesan cheese...mmm... :)
     
  2. Quick and easy! I might add more garlic! I always end up adding more garlic
     
    • Review photo by Sue M.
  3. Delicious. I did add an extra clove of garlic. Easy and delicious.
     
  4. This was so good!!! I didn't have a lemon so used bottle lemon juice and used dried parsley flakes. It was really good, so much so, my Mom and Dad wanted the recipe.
     
  5. This was wonderful! Made as written for us and company and it was a great hit. It was fancy enough and something so simple to put together. Served with garlic bread and a green salad. Thank you for posting. Made for 2013 Zaar Chef Alphabet Soup tag game.
     
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RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
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