Welcome back to those who are trying to update their recipe book. As we continue down the path of easy, healthy, good-looking meals we come across a Shrimp Linguine. I realize that easy, healthy, and good-looking is a common bio on many dating sites, this time it is a food site (simmer down). In the spirit of keeping the ingredients to a minimum, and the fresh items very consistent, this pasta dish is a nice little spin-off of the shrimp salad and appetizer. Let’s make some Shrimp Linguine, shall we.
We have covered this in the past but as a reminder you should buy some shrimp that matches your taste. It is cost effective and simple to grab the frozen shrimp for most dishes. I do not want to dissuade you from buying the prawns that look like lobsters, but that may be overkill. Get some medium shrimp so your dining partners at least realize there is shrimp in the pasta. That should suffice.
In a frying pan add 2 tablespoons of olive oil or coconut oil and warm things up on a medium heat. Depending on your personal health situation I really like to use a 1/3 stick of real butter, sooo good. Add the shrimp and these ingredients to the pan. This recipe is designed to feed 4 reasonable people. I am not going to define reasonable, I would guess they are reasonable people if you are feeding them.
Approximately 20 – 30 shrimp
1 Tbsp Minced or fresh garlic
1 Tbsp Pepper Blend – here is that ambiguity I end up with. I use a Habanero pepper blend because I love hot food. Please substitute what you like. I have seen some great pre-mixed seafood seasonings, lemon pepper, dill pepper among others. Just use about a tablespoon of whatever you like.
Cook this until the shrimp is done based on the directions tied to that particular crustacean. Pre-cooked shrimp only needs to be warmed up, fresh shrimp needs some addition foreplay to get to the right temperature.
Fill a large pot with water and bring to a rolling boil. Add a full box of linguine noodles along with a Tbsp of Olive Oil and spend a few minutes making sure the noodles don’t stick together. I like a higher end pasta like De Cecco but you can grab whatever you fancy. Pasta is usually done in about 12 minutes but can be pulled in ten minutes if you like an Al dente pasta. Once again you are welcome to try other pasta styles if you like or go whole wheat if you fancy a healthy option.
While all this madness is occupying your burners mix the cool stuff in a bowl.
1 Cup of Cherry Tomatoes
1/2 Cup of Red Onion – diced or slivered (I don’t know if you can sliver an onion – just do it)
1/2 Cup Bella Mushrooms (quartered, sliced, or whole shrooms if they are little)
1 Tbsp Finely Chopped Parsley
Once the pasta is done give it a little rinse blend in the vegies. Drizzle a little olive oil into the pasta and mix it up. Gather up the slippery little devils and the cool staff and split it up between the plates. I struggle with having to explain this stuff but they tell me recipes need to be detailed.
You can either mix the Shrimp into the noodles or flop those bad boys one top. It looks cooler when they are on top but you are your own man. Don’t let me tell you what to do – go for it!
Sprinkle a little Parmesan on top to make look pretty.
If you don’t like any of these ingredients or are allergic just change them! Sometime it is ok to think outside of the box (for those of you that miss quality 1990’s clichés still used today). We chatted about the shrimp seasoning earlier so let’s discuss other things that can light up that pasta.
I always pimp legumes – toss in some beans, any kind (black, garbonzo, navy, even lima). Cheese is a can’t miss filler and it tastes great. There are so many great crumbles that sing. Almost any raw veggie can fill the void. I am certain some chopped spinach or green onions or even something call arugula would work as a complimentary flavor.
Go on now – take this dish and expand you food vibe. I have posted a pile of recipes that use some core ingredients, look great, taste great, and don’t break the bank. You can do it.