My Momma’s Shrimp Linguine
One of my favorite meals is shrimp linguine….my mom made it about every week when I was younger. And we still have it just as often today!
1/4-1/2 cup olive oil (depending on how tart you like the pasta)
1 box linguine pasta
Zest of 1 lemon
Juice of 2 1/2 lemons
2 garlic cloves
1/4 cup onion
1/4 cup fresh parsley (chopped)
20 large shrimp (I use cooked and deveined)
1 tsp salt
1/2 tsp black pepper
A couple dashes of crushed red pepper (amount depends on if you can handle the heat!)
Start by letting the shrimp thaw. Chop up the onion and mince the garlic. Throw those in a pan of olive oil (2 tbsp). Cook for about 4 minutes or until the onions are transparent.
Start boiling a pot of water for the linguine because this meal doesn’t take long to cook! Be sure to salt the water to flavor the pasta.
Zest 1 lemon and mix with the juice of 2 1/2 lemons. Add 1 tsp of salt and 1/2 tsp pepper to the mix.
At this point, go ahead and put the shrimp in the pan with the onions and garlic and let them cook for about a minute. Once a minute is up, pour in the lemon juice and zest mixture and let that heat for 3-4 minutes. Get the shrimp off the heat after this so they don’t overcook! You just want to warm them up.
Ahhh those shrimp look so good!
Chop up some parsley and get the pasta off the stove once it’s al dente.
Pour the shrimp and lemon mixture over the pasta and add about 1/4-1/2 cup of olive oil. Depends on how lemony you like the pasta! Add the parsley and crushed red pepper and you’re good to go!