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Categories:
shrimp kosher salt freshly ground black pepper cooking spray lemon rind lemon juice fresh thyme butter water quinoa linguine
Viewed: 41 - Published at: 4 years agoIngredients
- 2 pounds large shrimp, peeled and deveined
- 4 teaspoons kosher salt, divided
- 1 1/2 teaspoons freshly ground black pepper
- Cooking spray
- 1/2 teaspoon grated lemon rind
- 3 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh thyme, divided
- 3 tablespoons butter
- 6 quarts water
- 8 ounces uncooked gluten-free quinoa linguine (such as Ancient Harvest)
Method
- Combine shrimp, 1/2 teaspoon salt, and pepper, tossing to coat shrimp. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp; saute 4 minutes or until shrimp are done.
- Combine rind and juice in a small saucepan over medium heat; add 2 teaspoons thyme. Bring to a boil; add butter, stirring constantly with a whisk until butter melts. Bring 6 quarts water to a boil; stir in 1 tablespoon salt. Add pasta; cook 10 minutes or until al dente. Drain, reserving 2 tablespoons pasta water. Add shrimp, butter mixture, reserved pasta water, and remaining 1/2 teaspoon salt to pasta, tossing to coat. Sprinkle with remaining 1 teaspoon thyme.
