Roasted Lemon Shrimp with Linguine

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This is one of those recipes that speaks to me; no not literally but it pretty much has everything my family love in it. Pasta, Garlic, Lemon and Shrimp how bad could it be?
IMG_4748The 5 peeps around that table last night when I made it are on board with me writing about it. I will confess that at first glance you might “pass” on making it but there is a method to the madness and this one is a keeper. I will definitely make it again.
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I found the recipe in one of my favorite magazines, Fine Cooking. Some magazines I just tear out the recipe; I have stacks and stacks of them; Fine Cooking I will not destroy that beautiful magazine. I use those post it page markers and sometimes there are SO many recipes I want to make and most of the time I do!
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roasted lemon shrimp with linguine
Serves 6
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Ingredients
  1. 1/4 cup olive oil
  2. 1 medium lemon,washed ends trimmed and halved
  3. 1/2 cup fresh parsley, finely chopped
  4. 1/2 cup finely grated Parmigiano-Reggiano
  5. 1/2 teaspoon granulated garlic
  6. kosher salt
  7. 1 pound box linguine
  8. 2 cups frozen peas
  9. 2 pound extra large or jumbo shrimp,shelled and deveined
  10. 4 tablespoon unsalted butter
  11. 1/3 cup finely chopped shallots
  12. 4 large cloves garlic, minced
  13. 1 teaspoon chili pepper paste
  14. 1/4 cup dry white wine
Instructions
  1. position a rack in the center of your oven, heat to 450'F
  2. lightly brush a small foil lined rimmed baking sheet with oil. placed the lemons; flesh side up and close together. Brush the tops of the lemons with a little oil. Roast unto the lemon is puffy and just beginning to brown on the edges. The foil under the lemons will turn dark brown and syrupy. roughly 25 minutes.
  3. Turn the lemon halves over with tongs and rub the flesh over the dark spots on the foil to loosen the caramelized bits. Squeeze the juice and pulp from the lemon into a small bowl, remove the seeds, and set aside. Mince the peel of one lemon half, and transfer to a medium bowl. Add the parsley, cheese, granulated garlic and 1/2 teaspoon salt and set aside.
  4. Add the remaining lemon half to a large pot of well salted water. Bring the water to a boil and add the pasta, cook according to the package directions minus 2 minute till al dente. Remove the lemon and a cup of the pasta water. Add the peas and cook for 1 minute. Drain the linguine and peas and return to the pot.
  5. Dry the shrimp with paper towels. Season with 3/4 teaspoon salt.In a large, heavy skillet, heat 1/4 cup of the oil and the butter over medium heat until the butter melts. Add the shallots and cook, stirring frequently, until translucent, about a minute. Add the garlic and pepper and cook, stirring frequently for about 30 seconds. Add the wine, stirring frequently for about 21/2 minutes.
  6. Pour the ingredients from the skillet into the pasta pot along with the reserved pasta water to loosen the sauce, if needed.
  7. Season to taste with more salt, granulated garlic, and pepper paste. Transfer the mixture to a serving bowl, top with the parsley mixture and serve immediately
Adapted from Fine Cooking - Samantha Seneviratne
Adapted from Fine Cooking - Samantha Seneviratne
Cooking at Clark Towers https://cookingatclarktowers.com/
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