Another Recipe Kitchen Tested by the Party Saviors

Spinach Linguine with Shrimp

CATEGORY: Casserole - Seafood
We think you'll enjoy the TANG of the lemon combined with the freshness of the shrimp and the heartiness of the pasta.  Add a light tossed salad and some crusty french bread, and you have a wonderful meal.
Spinach Linguine with Shrimp
PREP TIME:  20 min.
COOK TIME:  8 min.
1 pkg (3/4 pound) linguine
1 tablespoon salt
Olive oil
3 tablespoons unsalted butter
2-1/2 tablespoons olive oil
4 cloves minced garlic
1 pound medium - large shrimp, peeled and deveined
1/4 teaspoon ground black pepper
Salt to taste
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice
1/8 teaspoon hot red pepper flakes
  1. Bring a large pot of water to a boil; add salt and a splash of olive oil.  Add pasta and cook for 8 minutes, or according to the directions on the package.
  2. In a large skillet (12-inches), melt the butter and olive oil over medium-low heat.  Add the garlic and saute for about 1 minute.  Toss in the shrimp,  salt and  pepper to taste; saute until the shrimp just turns pink (stirring often), about 5 minutes.  Remove the pan from the heat, toss in the parsley, lemon zest, lemon juice and red pepper flakes. 
  3. Drain the pasta, put it back in the pot and add the shrimp and sauce.  Toss well and serve.