January 24, 2011

Linguine with Shrimp and Garlic

So the word on the street is that Maine shrimp are in season!  Of course when anything is in season it's also much less expensive.  When I was at whole foods the other day they had these little raw wild caught babies on sale for something like $2.50 a pound!  They looked so pink and fresh I had to give them a try.  With that said dinner was an easy decision, shrimp and linguine with lots of garlic and parsley.  This truly is a flavorful $10 dinner that can feed 2 - 4 people!!
Start with chopped garlic and a shallot.  I used 5 or 6 cloves of garlic and one shallot.  I browned them lightly with olive oil and butter.  I also added fresh black pepper and some crushed red pepper.  Keep a close eye on the garlic.  If it browns too much it will become bitter.  Recipe after the jump.


Peel and vein shrimp.  Basically you can start the pasta and when it has 5 minutes to go, toss in with the oil and garlic.  The shrimp will cook very quick!  Add a handful of chopped parsley, the peel of a lemon and a splash of white wine.
Toss in linguine along with 1/2 cup of the cooking water and mix with tongs.  Voila!  I topped mine with Parmesan, though I hear that Italians won't mix Parmesan with seafood...



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