Cooking Light magazine

Linguine with Peppery Shrimp

Easy and quick, 5-ingredient recipe!  I didn’t take too many pictures…forgot until half-way through!  hehe 🙂  It had a really nice lemony taste.  The fresh thyme gave it a fragrant kick, too!  Enjoy!

Source:  Cooking Light – August 2010 (page 178)


  • 2 lbs. of large shrimp, peeled and deveined
  • 1 lemon
  • 1 tablespoon chopped fresh thyme, divided
  • 3 tablespoons butter
  • 8 ounces uncooked linguine



  • Combine 1/2 teaspoon kosher salt, 1 1/2 teaspoons freshly ground pepper, and shrimp, tossing to coat shrimp.  Heat a large nonstick skillet over medium-high heat.  Coat pan with cooking spray.  Add shrimp; saute 4 minutes or until shrimp are done.  Grate lemon rind to measure 1/2 teaspoon; juice lemon to measure 3 tablespoons.  Combine rind and juice in a small saucepan over medium heat; add 2 teaspoons thyme.  Bring to boil; add butter, stirring constantly with a whisk unti butter melts.  Bring 6 quarts water to a boil; stir in 1 tablespoon kosher salt.  Add pasta; cook 10 minutes or until al dente.  Drain, reserving 2 tablespoons pasta water.  Add shrimp, butter mixture, reserved pasta water, and 1/2 teaspoon kosher salt to pasta, tossing to coat.  Sprinkle with remaining 1 teaspoon thyme. 
  • Yield: 6 servings – about 1 1/3 cups.

2 thoughts on “Linguine with Peppery Shrimp”

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s