The concept is simple. Sauté shrimp with shallots, garlic, lemon, and toss with spinach and linguine. Pretty straightforward, right?
Here’s where it gets interesting. Instead of just squeezing some lemon juice over the pasta, or grating lemon zest, we are sautéing thin slices of lemon until they are well browned and caramelized. Those sautéed lemons slices get minced and added to everything else.
The browned lemon bits bring zippy bursts of roasted lemony flavor to the dish, providing a wonderful accent to the shrimp, spinach, and linguine.
Try it, you’ll see! Just make sure the lemon is very thinly sliced and that you sauté it long enough to get thorough browning.
Shrimp, Lemon, Spinach Linguine Recipe
Ingredients
- 8 ounces linguine pasta
- Salt
- 3 Tbsp olive oil
- 1 whole lemon, quartered lengthwise then thinly sliced, seeds removed
- 1/2 cup sliced shallots
- 1 Tbsp minced garlic
- 1 pound peeled, deveined 26-30 count shrimp
- 5 ounces baby spinach leaves
- 1/4 cup freshly grated Parmesan cheese
- Freshly ground black pepper
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