Sautéed shrimp with caramelized lemons, tossed with shallots, spinach and linguine. Delicious!
- 8 ounces linguine pasta
- 3 tablespoons extra virgin olive oil
- 1 whole lemon, quartered lengthwise then thinly sliced, seeds removed
- 1/2 cup sliced shallots
- 1 tablespoon minced garlic
- 1 pound peeled, deveined 26-30 count shrimp
- 5 ounces baby spinach leaves
- 1/4 cup freshly grated Parmesan cheese
- Freshly ground black pepper
1 Heat water for the pasta: Heat a large pot of salted water (2 quarts of water, 1 Tbsp salt) for the pasta.
2 Brown the lemon slices: While the pasta water is heating, cook the lemon slices. Heat 2 Tbsp olive oil in a large sauté pan on medium high heat.
Add the thinly sliced lemons to the pan and cook until browned and softened, 7 to 8 minutes.
Remove from pan, set aside to cool. Once the lemon slices are cool, mince them.
3 Start cooking the linguine: Once the pasta water is boiling, add the linguine pasta to cook.
4 Sauté shallots and garlic: Add 1 Tbsp olive oil back to the pan you had used to cook the lemons. Heat on medium high heat. Add the sliced shallots. Cook until softened and lightly browned, about 4 to 5 minutes.
Add the garlic and cook a minute more.
5 Cook the shrimp: Add the shrimp to the shallots and garlic and cook until pink on one side, then toss them to cook on the other side, about 2 minutes for each side.
6 Add the spinach, lemon, some pasta water: Add the spinach and the minced lemon to the pan and toss to wilt the spinach. Add about 1/2 cup pasta water to the pan.
7 Drain pasta, toss with shrimp and spinach: When the pasta is done, strain it and add it to the pan with the shrimp (if you have room, otherwise put everything in a separate bowl), toss to coat. Add salt and pepper to taste.
Serve immediately. Sprinkle with grated Parmesan cheese to serve.