Eastern Shrimp Linguine

a savory shrimp supper

Sometimes all you need is the weekend to catch up on rest and relaxation. And sometimes… well, sometimes the weekend just doesn’t cut it. When your downtime isn’t chill and your Mondays are chaotic, the last thing you want to worry about is stressing over the stove for dinner! Thankfully, pasta and seafood always seem to be there to help us out. Shrimp are always an easy, delicious, quick protein you can saute in no time, and pasta can be whipped up in a matter of moments. Throw these two together with some butter, lemon zest, feta, and basil, and you’ve got a light yet decadent dinner that’s bursting with flavor. Try out this recipe for Eastern Shrimp Linguine below for your easy-peasy #meatlessmonday fix!

 

EASTERN SHRIMP LINGUINE with feta, garlic, pul biber & Greek basil

you will need:

olive oil
6 fat garlic cloves, crushed and thinly sliced
1 lb linguine
1 1/4 lb raw, peeled shrimp
3 tablespoons unsalted butter
Maldon sea salt flakes and freshly ground black pepper
finely grated zest of 2 unwaxed lemons
2–3 tablespoons pul biber chile flakes
14 oz feta cheese, broken into rough 1/2-inch chunks
several handfuls Greek basil leaves

SERVES 4–6

Drizzle a generous amount of oil into a large frying pan set over medium heat. When the oil is hot, add the garlic slices and cook until they are translucent and soft, about 2 minutes, taking care not to let them brown. Remove the pan from the heat and set it aside to allow the garlic to infuse the oil.

Cook the pasta according to the package instructions. Drain the pasta, reserving a couple of ladlefuls of the cooking water, and return the pasta to the pan.

Put the frying pan with the garlic back on the stove, add the shrimp, and fry them over medium-high heat until they are pink, opaque, and completely cooked through, a few minutes on each side.

Pour the contents of the frying pan into the cooked pasta. Add the butter and the reserved pasta cooking liquid and season generously with salt and pepper. Add the lemon zest and pul biber and stir well, then add the feta and Greek basil. Toss well and serve with an additional drizzle of olive oil.

 

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