Spicy Shrimp on a Bed of Lemon/Butter/Tomato Pasta

Sherry Peyton

By
@SherryPeyton

Can't find a pic to do this justice. This is elegance, and fairly easy to make. It's perfect for company or for a romantic dinner for two. Simple, but only the best ingredients will do. If you like this recipe, see others at my website: mybestcookbook.wordpress.com


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Comments:

Serves:

2

Prep:

45 Min

Cook:

30 Min

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
Perfect for a special date night, this pasta is an impressive meal. But, it's super easy to put together. I particularly liked the light sauce for the pasta. Delish!

Ingredients

SHRIMP MARINADE

12 medium
shrimp, cleaned
1/4 c
olive oil
2 Tbsp
balsamic vinegar
1 clove
garlic, minced
zest of 1/2 lemon
1 pinch
salt
1/2 tsp
pepper

PASTA SAUCE

1/2 stick
butter (4 tbsp)
2 clove
garlic, micro-planed
zest of 1/2 lemon and juice of 1 lemon
1/4 c
sun-dried tomatoes in oil, chopped
1/4 c
chopped fresh parsley
salt and pepper to taste

OTHER INGREDIENTS

1/2 lb
linguini, cooked al dente
plenty of fresh parmesan reggiano at the table to grate

Directions Step-By-Step

1
Mix marinade together, and place cleaned shrimp in. Marinate for no more than 1-1/2 hours. Remove and skewer on 2 wooden sticks. Set aside until the very last thing.
2
Heat salted water and cook the pasta al dente. Drain.
3
In a sauce pan, melt the butter, add the garlic, and sun-dried tomatoes. Add the lemon and zest and cook on medium until it has reduced about 1/3. Add the pasta and the parsley, and combine. Take off the heat.
4
Heat up a stove grill to very hot, and place the shrimp on. Watch carefully, turn when it starts to pink along the edges. Do the other side. Should take no more than about 3 minutes.
5
Place the pasta in a serving bowl, and place the pasta skewers on top. Serve with plenty of high quality Parmesan Reggiano cheese, grated or shaved.

About this Recipe