Linguine with spicy gremolata shrimp
* PLUS Cooking time: 7 minutes
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.
frozen uncooked large
, finely chopped
1/2 450-g pkg
linguine or fetuccine
- 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)
- 29 g,
- 63 g,
- 15 g,
- 6 g,
- 816 mg.