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.