I am not a huge lemon fan- I like a hint of lemon, but not “lemony” pasta. I was leary of using 2 lemons zested and juiced, but this dish came out truly spectacular. The directions are straightforward and not difficult, but this meal does take a little bit to prepare- particularly due to the shrimp stock, but DO NOT SKIP THIS STEP! The stock adds a great flavor to the end sauce. The heat is the perfect balance- I loved how pure the flavors were from the fresh (and minimal) ingredients used. Since the pasta gets mixed in with the lemon-garlic sauce, make sure to use the recommended amount of pasta- if you use less, reduce the amount of oil. We paired this with her Roasted Broccoli with Parmesan, which was a great accompaniment. Overall, an excellent recipe, and still tasted wonderful as leftovers!
1 pound medium shrimp (21 to 25), peeled, deveined and butterflied (reserve shells)
1/4 onion (or 1 small onion), coarsely chopped
6 garlic cloves, pressed or grated
2 lemons, zested and juiced (divided)
5 Tbsp olive oil
1 tsp red pepper flakes
Kosher salt and freshly ground black pepper
3/4 pound thin linguini
2 Tbsp butter
1 small bunch parsley, leaves chopped (Omitted)
1. Make a quick shrimp stock: In a small pot, over medium heat, add the shrimp shells and onion. Cover with water (added 2-1/4 cups) and bring to a boil. Reduce the heat and simmer for 20 minutes. Strain into a bowl and discard the shells and the onion. (This made 1-1/2 cups of stock, but it will depend on the amount of water added.)
2. In a bowl, combine the garlic, zest and juice of 1 lemon, olive oil, red pepper flakes, salt and pepper, to taste, and the shrimp. Set aside.
3. Bring a large pot of water to a boil over high heat and add a generous amount of salt. Add the linguini and cook until just tender, 2 minutes less than instructed on the package. Drain and reserve 1/2 cup of cooking water.
4. Heat a skillet over high heat. Add the shrimp and cook until they turn pink and start to caramelize, about 3 minutes.
5. Remove the shrimp from the pan to a plate and add the remaining marinade. Let cook a few minutes then add about 1 cup of shrimp stock and about 1/2 cup pasta water.
6. Continue to cook until sauce reduces by half. (This took approximately 5-8 minutes.)
7. Add the zest and juice of the remaining lemon, the butter and the parsley and stir to combine.
8. Adjust seasoning with salt and pepper, to taste.
9. Add in the shrimp and pasta and toss to combine with the sauce.
10. Turn out into a serving bowl and serve immediately.
Source: Adapted from Melissa D’Arabian