Basil Lemon Shrimp Linguine |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I haven't had the chance to make this recipe yet but I like this recipe because the recipe just sounds so fresh. Ingredients:
1 lb frozen shrimp |
6 ounces gluten free pasta, linguine |
1/2 teaspoon salt |
8 ounces asparagus spears, trimmed and cut |
2 garlic cloves, minced |
1 tablespoon dried basil |
1 teaspoon lemon peel |
1/4 teaspoon ground black pepper |
1/4 cup green onion, sliced |
2 tablespoons lemon juice |
1 tablespoon olive oil |
basil sprig (optional) |
lemon wedge (optional) |
Directions:
1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact, if desired.
2. Cook pasta according to package directions in water with 1/4 teaspoons salt, adding asparagus the last 3 minute of cooking; drain and return to pan. Cover and keep warm.
3. Meanwhile, lightly coat a large nonstick skillet with olive oil. Heat over medium heat; add garlic, cook and stir 15 seconds. Add shrimp, basil, lemon peel, and remaining 1/4 teaspoons salt and ground black pepper. Cook and stir for 3 minute or until shrimp turn opaque. Remove from heat.
4. Add shrimp mixture to pasta mixture. Add snipped fresh basil, if using, the green onions, lemon juice, and oil; toss gently to coat.
5. If desired, garnish each serving with basil sprigs and/or lemon wedges.
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