Linguine with Peppery Shrimp |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A generous amount of black pepper brings some welcome heat to this pasta dish. Ingredients:
2 pounds large shrimp, peeled and deveined |
4 teaspoons kosher salt, divided |
1 1/2 teaspoons freshly ground black pepper |
cooking spray |
1/2 teaspoon grated lemon rind |
3 tablespoons fresh lemon juice |
1 tablespoon chopped fresh thyme, divided |
3 tablespoons butter |
6 quarts water |
8 ounces uncooked gluten-free quinoa linguine (such as ancient harvest) |
Directions:
1. Combine shrimp, 1/2 teaspoon salt, and pepper, tossing to coat shrimp. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp; sauté 4 minutes or until shrimp are done.
2. Combine rind and juice in a small saucepan over medium heat; add 2 teaspoons thyme. Bring to a boil; add butter, stirring constantly with a whisk until butter melts. Bring 6 quarts water to a boil; stir in 1 tablespoon salt. Add pasta; cook 10 minutes or until al dente. Drain, reserving 2 tablespoons pasta water. Add shrimp, butter mixture, reserved pasta water, and remaining 1/2 teaspoon salt to pasta, tossing to coat. Sprinkle with remaining 1 teaspoon thyme.
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