Linguine with spicy gremolata shrimp

43

PREP TIME

10 min

Makes

2 to 3 Servings

* PLUS Cooking time: 7 minutes
Linguine with spicy gremolata shrimp

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
  • 29 g,
  • Carbohydrates
  • 63 g,
  • Fat
  • 15 g,
  • Fibre
  • 6 g,
  • Sodium
  • 816 mg.