I’d love to have fresh seafood more for dinner, but where I live it’s hard to get, so this was a treat for me. Pasta is also something I don’t eat very often, but do enjoy so I combined the two. I’ve enjoyed most of the gluten free pastas that I’ve tried and this linguine was really delicious and had a nice texture. I stayed light on the butter and topped it with just a bit of of shredded parmesan cheese.
2 lemons, juiced and zested
6 garlic cloves, minced
6 tablespoons olive oil
1/8 teaspoon sea salt
1 pound medium sized shrimp deveined
10 oz linguine
3 tablespoons butter
fresh ground pepper, to taste
parmesan cheese, to taste
Cook the linguine noodles for about 2 minutes less than the package directions recommend. Reserve about 1.5 cups of the pasta water.
In a large skillet over medium high heat, add butter and the shrimp. Cook until each side is starting to slightly brown, about 3 minutes per side. Remove from the pan. Add the marinade and the reserved pasta water. Next add the cooked linguine noodles, and add the shrimp back. Top with a bit of fresh ground pepper and allow everything to cook together for 5 minutes. Serve hot and top off with a bit of fresh parmesan cheese. Enjoy!