I'm all for cooking really elaborate meals, but sometimes you just want a really good dinner with out going to a lot of trouble. This dish fits the bill perfectly and it's good enough to serve to company. This is the way I usually make it but I have also used scallops or both shrimp and scallops. Just depends what looks good. I usually garnish this with fresh parsley or green onions, but I was out of both so you'll have to use your imagination.
Just as art requires you to bring something of yourself to the piece I truly believe the same can be said for food. If you start with a good idea, bring some basic skills to the kitchen and then add a little of yourself to each dish you are sure to create something unforgettable.
Key West Shrimp with Lemon Garlic Linquine
1 lb linquine
2 tablespoons extra virgin olive oil
8 ounces crimini mushrooms
1 lemon, zested and juiced
3 cloves garlic, peeled and chopped
24 wild shrimp, peeled and deviened
1/2 cup parmeseano reggiono, grated
1/2 cup flat leaf parsley, chopped
1. Cook the linguine to al dente according to package directions.
2. Meanwhile, heat a large non stick skillet to medium heat
3. Add the olive oil and mushrooms. Saute 4-5 minutes or until browned.
4. Add the lemon juice and the garlic cloves. Saute 1-2 minutes
5. Add the shrimp and saute 2 minutes. (Shrimp will not be done)
6. With a slotted spoon, drain the linguine and add the the shrimp mixture. Saute 2 minutes longer or until shrimp are done.
7. Add the remaining lemon zest, cheese and parsley. Toss with tongs to combine.
Just as art requires you to bring something of yourself to the piece I truly believe the same can be said for food. If you start with a good idea, bring some basic skills to the kitchen and then add a little of yourself to each dish you are sure to create something unforgettable.
Key West Shrimp with Lemon Garlic Linquine
1 lb linquine
2 tablespoons extra virgin olive oil
8 ounces crimini mushrooms
1 lemon, zested and juiced
3 cloves garlic, peeled and chopped
24 wild shrimp, peeled and deviened
1/2 cup parmeseano reggiono, grated
1/2 cup flat leaf parsley, chopped
1. Cook the linguine to al dente according to package directions.
2. Meanwhile, heat a large non stick skillet to medium heat
3. Add the olive oil and mushrooms. Saute 4-5 minutes or until browned.
4. Add the lemon juice and the garlic cloves. Saute 1-2 minutes
5. Add the shrimp and saute 2 minutes. (Shrimp will not be done)
6. With a slotted spoon, drain the linguine and add the the shrimp mixture. Saute 2 minutes longer or until shrimp are done.
7. Add the remaining lemon zest, cheese and parsley. Toss with tongs to combine.
3 comments:
How funny,
I was just thinking of what I should do with the shrimp in my freezer, this recipe looks so good!
this looks delicious! perfect for a week night :) i definitely want to try this!
i just joined the DB this month too, just checking out everyone else's blogs, wanted to say hello :)
Hi Jenny:
I'm tellin ya----It's a cosmic connection.
Mrs. Presley:
I hope you do try it. It is really quick, easy and good!
I'm really looking forward to the first DB challenge. French bread Yum!!!
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