Citrus Garlic Shrimp
Servings
2Serving size
4 ounces shrimp, 2 ounces pasta, and vegetablesThis recipe can be multiplied but does not make very good leftovers.
Ingredients
| 3 quart Water |
| 8 ounce Mushrooms, shiitake, raw (thinly sliced) |
| 4 ounce Whole Wheat Linguine (or gluten-free linguine) |
| 2 tsp. Olive oil |
| 2 Large Shallots, raw (sliced) |
| 2 clove Garlic, raw (thinly sliced) |
| 1 tsp. Lemon zest (minced) |
| 8 Ounces Shrimp, raw (peeled and deveined) |
| 1/2 lemon yields Lemon juice |
| 1/4 cup 2% milk |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1 1/2 ounce Parmesan cheese (grated) |
| 10 leaves Fresh basil (chiffonade) |
Instructions
Place a large skillet over high heat. Spray lightly with olive oil. Add the sliced mushrooms and cook, stirring frequently, until the mushrooms are lightly browned. Remove to a plate and set aside.
When the water boils, add the linguine.
Place the olive oil in the pan used for the mushrooms, over medium-high heat. When the oil is hot, add the garlic and shallots and sauté, stirring frequently. Do not allow the garlic or shallots to brown.
When the linguine is almost done, add the lemon zest, shrimp and mushrooms to the skillet with the shallots and garlic. Cook, tossing frequently, until the shrimp begin to turn pink.
Add the lemon juice. Toss and add the milk and the Parmigiano-Reggiano. Toss, then add the salt, pepper, and basil.
Add the cooked linguine to the shrimp mixture and toss until well coated. Add about 1/4 cup of the pasta water. Cook over medium heat for about 1 minute, tossing the ingredients together well. When the sauce is slightly thickened, serve.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
Some recipes, like this one, call for gentle cooking.
For instance, you can use any mushroom you like, but I like the texture of the shiitaki. The key is to gently sweat the mushrooms so that they lose most of their moisture and at the same time take on that lightly browned caramelized flavor.
Likewise, the shallots and garlic should be cooked slowly so as to release their flavors. Overcooking them will make the flavor more bitter. And the shrimp should be cooked until just done so that they are tender and flavorful.