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Wednesday, January 23, 2008

Linguine with Shrimp and Garlic

The title is so plain..if I were writing a cookbook I think I would call it Sorrento Shrimp Linguine or something like that. Anyway, we were iced in here yesterday and I got the cooking bug. After spending just a few minutes in my cookbook library I came up with the following recipe that is really quite good and very easy to make. first the pictures and then the recipe...

1 Lb pasta..thin preferably angel hair or linguine

1/4 cup of virgin olive oil (this should be good quality since it adds much flavor to the whole dish)

4 cloves of garlic (or more to taste) chopped

the zest of one lemon

the juice of one lemon separated from the zest. about 1/4 cup

1/4 cup of parsley chopped small

Reserve 1/2 to 1 cup of pasta water

Boil the water for the pasta and start cooking it. The rest of the dish takes about 3 minutes to make. When the pasta is almost ready

Heat in a large braising type pot, the 1/4 cup of olive oil, when just hot add the garlic until it starts to soften then add the shrimp, lemon zest and saute for a minute or two until the shrimp are no longer translucent, add the lemon juice and keep heating through, stirring all the time. Add salt and pepper to taste at this point.

When the pasta is done, RESERVE 1/2 to 1 cup of the pasta water, then drain the rest.
Place the drained pasta in the braising pot with the garlic and lemon, tossing lightly add a half cup of pasta water, more to taste, there should be a light liquid-y sauce. Add the chopped parsley and toss again. Finished.

Divide into four servings, pour some white wine and enjoy. True Italians would never add Parmesan cheese to a fish dish, but I say go ahead, it tastes great. )I'm Polish...what do I know??!!)

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