Linguini with Citrus Shrimp Print Email

2 pounds medium or large shrimp, shelled and cleaned
Grated zest and juice of 2 small lemons
Grated zest and juice of 1 lime
1/4 cup olive oil
1 pound linguine or other long pasta
Black pepper to taste

Preheat oven to 500F. Bring a large pot of salted water to boil.

In a small bowl, combine olive oil, zests, and juices. Season to taste with salt, then add shrimp and toss to coat.

Cook pasta until al dente, reserving 1 cup of pasta cooking water before draining.

In the meantime, on a large baking sheet, spread the shrimp in a single layer. Roast until just cooked though, 6-8 minutes. Remove the shrimp from the pan, reserving the juices.

Return cooked pasta to its pot. Scrape the roasting juices into the pot along with a little pasta water. Over low heat, cook until the pasta water combines with the roasting juices to create a sauce. At the last moment, add the shrimp and toss to combine. Serve in deep, wide bowls with fresh black pepper. serves 4, active time 5, total time 15

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