MyCookbook Blog

This delicious quick and easy dinner recipe takes about 10 minutes to prepare. We bought pre-peeled cooked shrimp, and refrigerated ready pasta, it’s a little more expensive this way but the time and effort saved was totally worth it.  If you’ve never “zested” it’s simple. A zester is a very fine “cheese grater” type instrument, you basically grate the rind of your citrus fruit until you see the white portion underneath the skin. DO NOT grate the white portion, it will change the flavor of your dish. Watch your time closely with the shrimp, overcooked shrimp can become rubbery and will lose its flavor. Have fun with the dish by adding or omitting ingredients to taste!

1 pound linguine pasta

2 tbs olive oil

2 garlic cloves, minced

3 tbs real butter (unsalted)

16 ounces frozen shrimp

1/4 cup lemon juice (about 2 lemons)

1/2 lemon, zested

1 tsp salt

1/2 tsp freshly ground black pepper

1/2 tsp Italian Seasoning

1/4 cup chopped fresh flat-leaf parsley (Italian parsley)

3 tbs capers

Boil pasta in salted water; remove from heat just before pasta reaches al dente. See cooking instructions on package. Drain pasta and set aside.

Heat skillet on medium heat; add olive oil & garlic, cook for about 2 minutes then add shrimp and butter–cook for 2 minutes

Mix in half of lemon juice, lemon zest, salt, pepper & Italian seasoning. Once shrimp is heated add half of the parsley & capers. if you have cooked shrimped only cook to heat. Remove from heat.

Mix together the shrimp mixture and pasta.

Toss well with the remaining lemon juice & some olive oil. Top each plate with the remaining parsley and serve immediately.