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Lemon and Herb Linguine with Shrimp
Serves: 4
Prep time: 5 minutes
Cook time: 15 minutes
Dirty Pans: 1
Storage: Best to make this right before serving as it doesn’t freeze well.
Time-saver: Easily made even on the
busiest of days.
INGREGIENTS
DIRECTIONS
Prep time: 5 minutes
Cook time: 15 minutes
Dirty Pans: 1
Storage: Best to make this right before serving as it doesn’t freeze well.
Time-saver: Easily made even on the
busiest of days.
INGREGIENTS
1 | pound dry linguine or spaghetti |
2 | sprigs parsley, coarsely chopped |
2 | sprigs tarragon, coarsely chopped |
2 | tablespoons butter or |
1 | tablespoon extra virgin olive oil |
1 | lemon |
1½ | lb. peeled and cooked shrimp (21-25 per pound) |
DIRECTIONS
- Cook linguine according to package and reserve in a bowl.
- Melt butter on medium low heat in skillet. Add defrosted shrimp and lemon juice and stir to coat.
- Stir in linguine, chopped herbs, salt and pepper to taste and serve.
PAIRING
Alex Gambal Chardonnay 2007; $29.99
Burgundy, France
Alex Gambal Chardonnay 2007; $29.99
Burgundy, France