Behind the Recipes
Lemon Linguine with Shrimp by Divya Gugnani
Makes 4-6 servings
INGREDIENTS:
1 lb. linguine
1/2 lb. shrimp, shelled and deveined
1/4 cup extra virgin olive oil
2 cloves garlic
2 lemons, juiced and zested
1/4 cup dry white wine
3 tbsp. parsley, minced
Salt and pepper to taste
PREPARATION:
1. Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, about 10-12 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until tender, about 2 minutes.
3. Add the shrimp and cook just until shrimp turn pink. Reduce heat to low and add 4 tbsp. of lemon juice, 1 tbsp. of lemon zest and the white wine. Add the drained pasta and toss to combine. Season with salt and pepper, sprinkle with parsley and serve.
Photo courtesy of www.laurapac.info
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