Linguine With Shrimp
Ready In: 30 mins
Serves: 4
Ingredients
- 2 lemons
- 1 cup heavy cream
- 1 lb shrimp, peeled and deveined
- 1 tablespoon fresh chives, minced
- 2 tablespoons salt, plus more, to taste
- 1 lb linguine
- 1 tablespoon olive oil
- fresh ground white pepper, to taste
Directions
- Bring a large pot of water to a boil over high heat.
- Grate 1 tbs. zest from the lemons and squeeze 3 tbs. juice.
- In a small saucepan over low heat, combine the cream and lemon zest and heat until hot. Remove from heat if the mixture begins to boil.
- In a small bowl, combine the shrimp, lemon juice and chives; set aside.
- Add the 2 tbs salt and pasta to the boiling water. Cook stirring occasionally to prevent sticking, until al dente, as to package instructions.
- When the pasta is within about 3 minutes of being al dente, in a frypan over medium heat, warm the olive oil. Add the shrimp to the pan and cook, stirring until they are opaque throughout, about 2 minutes.Add the warm cream to the pan and season the sauce with salt and white pepper.
- Drain the pasta and add it to the fry pan. Toss the pasta to coat with the sauce and serve immediately.
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