Linguini with Shrimp and Lemon
So simple and fresh, this is the perfect recipe for a quick and easy summer meal.
- I lb linguini or spaghetti
- I lb peeled and deveined shrimp
- 4-6 cloves garlic minced
- Handful of parsley or arugula
- 1/2 tsp red pepper flakes
- 2-3 Tb Bella Cucina lemon cream
- 1/3 cup white wine or vermouth
- 1/2 lemon
- Parmesan cheese
- Olive oil
Bring a large pot of lightly salted water to a boil. Add spaghetti and cook until slightly underdone. The pasta will finish cooking in the sauce.
Place a pan over medium low heat and melt olive oil and butter. Add garlic, red pepper flakes, and shrimp. Cook on low until the shrimp are no longer pink. Add the wine, lemon cream, and 1/2 cup of the pasta water and simmer slowly. Add the hot drained pasta and cook for another 1 or 2 minutes constantly turning the pasta to coat. Toss in the parsley or arugula and remove from heat.
Plate and serve with fresh lemon juice and grated Parmesan cheese. This one is a winner.