Linguine with spicy gremolata shrimp
57
- Prep Time10 mins
- Total Time10 mins
- Makes2 to 3 Servings
Linguine with spicy gremolata shrimp recipe
Gremolata - a minced blend of garlic, fresh parsley and orange zest - gives big-time flavour to this springy shrimp entree.
Ingredients
340-g pkg frozen uncooked large shrimp, peeled
1 large lemon
1 small bunch asparagus
1 large jalapeno, finely chopped
2 garlic cloves, minced
1/2 450-g pkg linguine or fetuccine pasta
3 tbsp butter
1/4 tsp salt
1/2 cup chopped parsley
Instructions
Thaw shrimp following package directions. Bring a large pot of water to a boil. Meanwhile, finely grate about 1 tbsp (15 mL) peel and squeeze 3 tbsp (45 mL) juice from lemon. Snap tough ends from asparagus and discard. Slice spears into bite-sized pieces. Prepare jalapeno and garlic.
Cook pasta following package directions until al dente, 7 to 9 min. Add asparagus to pasta for last 2 min of cooking. Scoop out about ¼ cup (50 mL) pasta water before draining pasta and asparagus.
Meanwhile, melt 2 tbsp (30 mL) butter in a large frying pan over medium heat. Add shrimp, jalapeno, garlic and salt. Stir-fry until shrimp are pink, 3 to 4 min. Drain pasta and asparagus. Toss with shrimp mixture, remaining 1 tbsp (15 mL) butter, lemon peel and juice, parsley and 2 tbsp (30 mL) pasta water. If dry, stir in more pasta water. Add salt if needed. Serve in large bowls.
Nutrition (per serving)
Calories 500, Protein 29g, Carbohydrates 63g, Fat 15g, Fibre 6g, Sodium 816mg.