Linguine with Lemon Garlic Shrimp by Tom

 After almost a week of eating turkey associated with Thanksgiving, I had a desire for a completely different taste.  Added to that was a desire for pasta.  We had some frozen shrimp in the freezer from the seafood chowder I had made a couple of weeks earlier.  So I thought this would be a good starting point.

Going on-line, I found this recipe by Alyssa Rivers.  She claims it can all be made in one pot in just 30 minutes.  Maybe, but I used two.  One to cook the linguine and one to cook the shrimp plus wilt the spinach.  But in any case, it was easy to make.

This is a quick and easy dish that was a very nice change from the excellent turkey we had been eating.

---Tom

Linguine with Lemon Garlic Shrimp

(a recipe by Alyssa Rivers)

Serves 6

16 ounces linguine pasta

2 tablespoons olive oil 

8 ounces, one stick of butter

4 cloves garlic, or two tablespoons jarred garlic

1 teaspoon red pepper flakes

2 pounds shrimp, if frozen best to defrost in cold water before hand

salt and pepper to taste

1 teaspoon Italian seasoning (I used pizza seasoning)

4 cups baby spinach

1/2 cup parmesan cheese (I used pecorino Romano)

2 tablespoons lemon juice, about half a lemon

Cook the linguine to al dente per the directions on the package. Do not overcook as the linguine will continue to cook once added to the shrimp/spinach mixture.

In a large skillet, heat the oil and the butter until hot.  Add the red pepper flakes and garlic, and cook until fragrant.  This will only take a minute or two.

Add the defrosted shrimp, and salt and pepper to taste.  Cook until the shrimp start to turn pink.

Next add the Italian seasoning and spinach to the skillet.  Cook until the spinach is wilted.  This will only take a few minutes.

Once the linguine is al dente, transfer directly from the pot to the skillet.  Be sure to keep mixing everything together in the skillet.  The pasta will absorb some or all of the liquid.

Add the parmesan cheese to the skillet and the lemon juice.  Toss before serving.

Serve immediately!

--Tom

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