MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shrimp, Lemon & Spinach Linguini
Categories: Seafood, Vegetables, Citrus, Pasta, Cheese
Yield: 4 Servings

8 oz Linguine pasta
Salt
3 tb Olive oil
1 lg Whole lemon; quartered long
- way, thin sliced, seeded
1/2 c Sliced shallots
1 tb Minced garlic
1 lb Peeled, deveined U-30 shrimp
5 oz Baby spinach leaves
1/4 c Fresh grated Parmesan cheese
Fresh ground black pepper

Heat water for the pasta: Heat a large pot of salted water
(2 quarts of water, 1 Tbsp salt) for the pasta.

BROWN THE LEMON SLICES: While the pasta water is heating,
cook the lemon slices. Heat 2 Tbsp olive oil in a large
sauté pan on medium high heat. Add the thinly sliced
lemons to the pan and cook until browned and softened, 7
to 8 minutes. Remove from pan, set aside to cool. Once the
lemon slices are cool, mince them.

START COOKING THE LINGUINE: Once the pasta water is
boiling, add the linguine pasta to cook.

SAUTÉ SHALLOTS AND GARLIC: Add 1 Tbsp olive oil back to
the pan you had used to cook the lemons. Heat on medium
high heat. Add the sliced shallots. Cook until softened
and lightly browned, about 4 to 5 minutes. Add the garlic
and cook a minute more.

COOK THE SHRIMP: Add the shrimp to the shallots and garlic
and cook until pink on one side, then toss them to cook on
the other side, about 2 minutes for each side.

ADD THE SPINACH, LEMON, SOME PASTA WATER: Add the spinach
and lemon to the pan and toss to wilt the spinach. Add
about 1/2 cup pasta water to the pan.

DRAIN PASTA, TOSS WITH SHRIMP AND SPINACH: When the pasta
is done, strain it and add it to the pan with the shrimp
(if you have room, otherwise put everything in a separate
bowl), toss to coat. Add salt and pepper to taste.

Serve immediately. Sprinkle with grated Parmesan cheese to
serve.

Yield: Serves 4

Elise at Simply Recipes

RECIPE FROM: http://www.simplyrecipes.com

Uncle Dirty Dave's Kitchen

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lemon-Garlic Linguine
Categories: Pasta, Citrus, Herbs
Yield: 4 servings

Salt
1 lb Linguine
8 tb Unsalted butter
3 cl Garlic; peeled
1 lg Lemon
Black pepper
Grated Parmesan, crushed red
- pepper and/or parsley; for
- garnish (opt)

Bring a large pot of salted water to a boil. Add the
linguine and cook until al dente. Reserve 2 cups pasta
water, then strain the noodles.

Dry the pot, then return to low heat and add the butter.
While the butter melts, grate the garlic over the
butter. Stir until the garlic is fragrant, 1 to 2
minutes. Finely grate the zest of the lemon into the pot
to taste, and add a few grinds of black pepper. When the
pepper is sizzling, add 1 cup pasta water and the cooked
pasta. Increase heat to medium-high and toss vigorously.
As the liquid in the pot evaporates, add another few
tablespoons of pasta water. Repeat, tossing vigorously
and adding pasta water, until the pasta is glossed in a
thick sauce, 1 to 2 minutes.

Remove from heat, squeeze in the juice of the whole
lemon, and toss to combine. Season to taste with salt
and pepper. Optionally, top with Parmesan, more lemon
zest (if any remains), crushed red pepper and/or parsley
as you like.

By: Ali Slagle

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

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