So this is my first official post. YAY!
If you are looking for a lightened up shrimp pasta…. this is NOT it! Yep, this subtly sweet, yet tangy pasta dish has all the good stuff.
By good stuff, I mean butter and olive oil! YUM!
I am a HUGE seafood lover, so majority of the dishes you see me post will contain seafood. Plus, I am a transitioning pescetarian; so through this journey you will witness my good, my great, and my not-so ugly moments. For those wondering about my decision to become a pescetarian, lets just say…well..I love my body and want it to be healthier. (p.s. beef sits in my freezer waaayyy longer than seafood does.)
Growing up with a cajun background makes having a predominately sea-based diet pretty easy. I appreciate A L L seafood, from the ever-so-popular mudbug to the not-so-popular oyster…mmm mm.
But my ultimate favorite, will forever be the reigning lightweight champ of the ocean…. the seafood underdog… the one… the only… S H R I M P!
Just imagine this… *close your eyes*
Juicy, succulent shrimp…
Sautéed in a little olive oil with garlic and onions..
The aroma of the clear blue sea and that fragrant garlic filling your home…
mmm…. *now open your eyes*
Pay attention to the recipe before you burn the house down!!
OH-EM-GEE. Learn to pay attention y’all. Yes! I said y’all, I may be from Louisiana, but I was raised in Texas. Where shrimp is mostly known for being a topping on a steak. Poor shrimp just overlooked in everything, its even buried in alfredo sauce. But no worries, in this recipe the shrimp is the S T A R of the show!
Lets get feisty shall we..
Shrimp & Sundried Tomato Linguine
- 1 pound Whole Wheat Linguine Pasta
- ½ cup Olive Oil
- ½ cup Butter
- 2 tablespoons Minced Garlic
- 2 pounds Shrimp, peeled & deveined
- 1 cup Clam Juice or Seafood Stock
- ¼ cup Sundried Tomatoes, chopped
- ¼ cup Fresh Parsley, chopped
- 2 ½ teaspoons Lemon Zest
- ¼ teaspoon Crushed Red Pepper Flakes
- Salt & Pepper to taste
Boil a large pot of water
While the water comes to a boil.. you should prepare all of your ingredients. Thank me later for the time management tip!
Add the pasta and cook for 8-10 mins, or until it sticks to the wall… YES! Go right ahead and throw a noodle at the wall.. if it sticks…then guess what.. IT’S DONE! Drain pasta and toss in a little olive oil to prevent it from sticking together.
In a large skillet heat the olive oil & butter, until incorporated. Once it is all melted, add the garlic; cook until it is fragrant. [i.e. like the smell of a sexy Italian man who sweats garlic and diamonds]
Add the shrimp, and cook until it turns a pinkish orange color (about 5-7 mins), then add the clam juice/seafood stock.
Cook for about 3-5 mins.
Season with salt and pepper
Toss the pasta, sundried tomatoes, parsley, and lemon zest all together. ONE BIG SEXY MELTING POT OF PRODUCE AND GRAINS, WELCOME TO MY FEISTY AMERICA!
Pour the shrimp broth over the linguine