Sautéed shrimp with caramelized lemons, tossed with shallots, spinach and linguine. Precious!
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The concept is simple. Sauté prawns with shallots, garlic, lemon and toss with spinach and linguine. Pretty easy, right?
The browned lemon pieces add a tangy flavor of roasted lemon to the dish and add a wonderful accent to shrimp, spinach and linguine.
Try it, you will see! Just make sure the lemon is sliced very thin and that you sauté it long enough to get a thorough browning.
Shrimp, Lemon, Spinach Linguine
ingredients
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8th ounces Linguine pasta
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Salt
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3 tablespoon Extra virgin olive oil
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1 all lemonQuartered lengthways, then thinly sliced, cored
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1/2 Cup shallotscut
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1 tablespoon garlicchopped
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1 lb Count 26-30 shrimppeeled and deveined
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5 ounces infant spinach leaves
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1/4 Cup fresh grated parmesan cheese
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Fresh ground black pepper
method
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Heat the water for the pasta:
Heat a large pot of salted water (2 liters water, 1 tablespoon salt) for the pasta.
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Fry lemon slices:
While the pasta water is heating, cook the lemon slices. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
Add the thinly sliced lemons to the pan and cook until browned and soft, 7 to 8 minutes.
Remove from the pan, let cool. Once the lemon slices have cooled, chop them.
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Start cooking the linguine:
Once the pasta water is boiling, add the linguine pasta to cook.
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Sweat the shallots and garlic:
Return 1 tbsp olive oil to the pan you used to cook the lemons. Heat on medium heat. Add the sliced shallots. Cook until tender and lightly browned, about 4 to 5 minutes.
Add the garlic and cook a minute more.
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Cook shrimp:
Add the shrimp to the shallots and garlic and sear until pink on one side, then turn the other side, about 2 minutes per side.
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Add spinach, lemon and some pasta water:
Add the spinach and chopped lemon to the pan and toss to wilt the spinach. Add about 1/2 cup pasta water to the pan.
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Drain pasta, mix with shrimp and spinach:
When the noodles are done, drain and add to the pan with the shrimp (if you have space, otherwise put everything in a separate bowl), toss to coat. Season with salt and pepper.
Serve immediately. Sprinkle with grated parmesan to serve.
| nutritional information (per serving) | |
|---|---|
| 440 | calories |
| 15g | Fat |
| 48g | carbohydrates |
| 35g | protein |
