Sunday, March 16, 2014

Pinterest WIN!: Lemon Linguine with Shrimp Zucchini and Spinach

This is a great light pasta dish and so good! We had left over mushrooms from our Pizzabrotchen last week so my husband sauteed some of those up and put them in with his pasta. 

OK, Here's what I did...

Lemon Linguine with Shrimp Zucchini and Spinach

1 Pound Linguine Pasta
2 TBS Olive Oil (to saute)
4 Cloves Garlic, Minced
2 Medium Zucchini, cut 1/2 inch slices, then quartered
Zest and Juice from 2 medium Lemons
Salt and Pepper To Taste
1/4 Cup Olive Oil (2nd addition before adding shrimp)
10 Ounces (1 Bag) Spinach, stems removed
1 Pound Shrimp, deveined, tails removed
1/2 to 1 Cup Pasta Water
Fresh Grated Parmesan Cheese for garnish
Pepper To Taste

Cooking Directions

  • Make Pasta according to package directions, minus one minute less than listed for an al dente pasta that will absorb the sauce. Reserve 1 Cup starchy water before draining.
  • While the pasta is cooking, in a LARGE saute pan over medium high heat, add the olive oil
  • Once the oil is close to smoking, add the shallots and saute for 3 minutes.
  • Add the Garlic and continue to saute for an additional minute.
  • Add the zucchini and continue to saute for a couple more minutes.
  • Add the lemon zest and juice and season with pinches of Salt and Pepper
  • Add additional Olive Oil and allow to come up to temperature.
  • Add the spinach and Shrimp and saute for just a couple of minutes. the shrimp will cook very fast, turning pink and the spinach will wilt.
  • Meanwhile, the pasta should be done. Drain the starchy salty water, reserving a cup to loosen the sauce.
  • Add the Pasta to the lemon/shrimp/spinach/zucchini with sauce and stir to combine.
  • Add additional pasta water as needed to loosen the sauce a bit. The pasta will absorb the sauce, leaving the noodles wet but no additional liquid pooling in the bottom.
  • Garnish with fresh grated Parmesan Cheese
  • Serve HOT and ENJOY!

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