Colorful Spicy Lemon-Garlic Shrimp Linguine

This recipe was inspired by a recipe I found a while at Menu Musings of a Modern American Mom ( Don’t you just love the title of her blog?

Anyway, I am always on the look out for meatless or seafood main dishes to add to our Friday night ritual, especially during Lent when we didn’t dare “cheat” even a little. Truth be told, I’ve collected enough “Friday Suppers” to satisfy our needs for the next 6 years and then some – 334 and counting! While Lent is long behind us, her recipe was so pretty, I could not resist adding it to my collection.

As usual, I did some tweaking to satisfy my guys and to stake my own “claim” so to speak. Just as I encourage you to do the same – what’s the point to sharing if each of us cannot contribute our own unique style to whatever we are making? I think that might be why I “cook” more than I “bake” – baking tends to be more strict and precise to be successful. Cooking has more wiggle room – a pinch here, toss there, leave out that, add some of this and before you know it, you’ve utilized someone else’s recipe as a springboard to create your own dish. The strictness of baking compared to the freedom of cooking might explain why I’ve had more flops baking than I do cooking.

Case in point, this recipe. Not only did I change-up some of the ingredients, I changed the preparation as well. The end results were No flop – No left-overs – One satisfied family – yeah, that’s what we strive to accomplish every night.

Colorful Spicy Lemon-Garlic Shrimp Linguine
24 – 30 Extra Large Shrimp, deveined and peeled (26-30 count – so about a pound)
1/2 lb Linguine Pasta
1 pint Grape tomatoes (Kumato if you can find them) tomatoe
1 handful assorted baby bell peppers (in a bag in the produce section)
1 or 2 Drizzles of olive oil
1 or 2 Pinches Coarse Sea Salt (Atlantic Sea Salt)
1 or 2 Pinches Coarse Black Pepper
1 large lemon, zested and juiced
1 Tablespoon extra virgin olive oil
6 Tablespoons butter, divided
4 oz Sugar Snap Peas
5 cloves garlic, roughly diced
1/2 teaspoon crushed red pepper flakes
1/2 cup white wine
1/2 lb of Linguine

Peel, devein and remove tails from shrimp. Rinse gently, pat dry and set aside until ready to use.

Bring a large pot of salted water to a boil. Cook Pasta al-dente, about 9-10 minutes. Drain and hold until ready to use.

Slice tomatoes in half, arrange cut side down on a foil-lined baking sheet.

Stem, core and cut assorted baby bell peppers in half. Place on baking sheet with tomatoes.

Drizzle peppers and tomatoes with a little olive oil. Season with salt and pepper.

Set broiled of oven to high. Place baking sheet with tomatoes and peppers on middle rack and place under broiler. Broil for about 2 or 3 minutes, just until skins begin to blister. Remove from oven. Cut bell peppers width-wise into strips.

In a large, heavy bottom pan, melt 2 tablespoons butter with 2 tablespoons olive oil over medium heat. Add bell peppers, garlic and sugar snap peas to pan. Sautée until warm, about 2 minutes. Add shrimp to pan and cook until opaque – about 2 minutes. Turn shrimp, cook another 2 minutes.

Add crushed red pepper flakes.  Toss to distribute pepper flakes. Squeeze lemon juice directly over shrimp. Add wine and remaining 4 tablespoons butter to shrimp pan. Simmer gently about 5 minutes.

Add pasta to pan with shrimp. Toss gently and continue to cook about 2 minutes longer.

Remove from heat. Add roasted tomatoes with juices into pan. Stir to blend. Add lemon zest, toss one last time.

Transfer shrimp-pasta mixture to large serving bowl, serve and enjoy.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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