I was browsing Pinterest last night and stumbled upon a tasty looking dish, I believe it was originally from Real Simple, and it dawned on me that I had almost all the ingredients on hand – and almost was good enough for me. So I put a pot of water on to boil, placed some frozen raw shrimp in warm water to thaw and headed out to cut some herbs….
I cooked the linguine according to the package directions, drained (reserving 1C of the pasta water for later) and set aside. Then I warmed a little olive oil in the pan, tossed in some chopped onion and some minced garlic – cooked them for a couple of minutes and added the (now thawed) shrimp. I buy the bags of deveined, tail-on, raw shrimp at Costco – saves time and I always have them on hand when a whim like this strikes.
When the shrimp were getting close to being done, I added the fresh thyme, lemon zest, baby spinach leaves, and the pasta.
I tossed with some lemon olive oil, 2/3C of pasta water, 1/3C of white wine – just enough liquid to make a sauce – the pasta water helps to thicken and make it creamy.
I topped with a few thyme leaves and some chopped chives – fini!
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- ¼ cup lemon olive oil olive oil
- 2 tablespoons extra-virgin olive oil
- 1 lemon, zested
- 1lb linguine
- ¼ onion, chopped
- 2 garlic cloves, minced
- 1lb shrimp, peeled and deveined
- Kosher salt
- Freshly ground black pepper
- 1T fresh lemon juice
- ⅓ cup white wine
- 3 cups baby spinach (leaves torn)
- 2 tablespoons fresh thyme leaves
- 1T fresh chives, chopped
- Bring a large pot of salted water to a boil. Add the linguine and cook for 8 to 10 minutes, until al dente. Drain the pasta, reserving 1 cup of the cooking liquid.
- Heat 2 tablespoons of olive oil in pan over medium heat.
- Add the shallots and garlic and cook for about 2 minutes, until soft and fragrant.
- Add the shrimp, season with salt and pepper, and cook for 1 to 2 minutes per side, until cooked through.
- Add the cooked pasta, lemon juice, spinach, and thyme and toss to combine.
- Remove from the heat and stir in the lemon oil.
- Add ⅔C of the reserved cooking liquid and ⅓ C of wine to create a sauce for the pasta.
- Season with salt and pepper, to taste.
- Garnish with thyme and chives.