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Linguini with peppery shrimp

May 10, 2011
By Capt. DICK MAY, Catch 'em and Cook 'em

1/2 tsp. kosher salt

Black pepper

2 lbs. large shrimp, peeled and deveined

1 lemon

1 Tbsp. chopped fresh thyme, divided

3 Tbsp. butter

8 oz. uncooked linguini

How to:

Combine on half teaspoon of kosher salt, black pepper and shrimp, tossing to coat the shrimp.

Heat a large non-stick skillet over medium-high heat. Coat the pan with cooking spray. Add the shrimp and saute for four minutes or until the shrimp is pink.

Grate lemon rind and juice in a small saucepan over medium heat and add two teaspoons of thyme. Bring to a boil and add the butter, stirring constantly with a whisk until the butter melts.

Bring six quarts of water to a boil and stir in one tablespoon of kosher salt. Add the pasta and cook for 10 minutes or until al dante. Drain, reserving two tablespoons of pasta water. Add the shrimp, butter mixture, reserved pasta water and 1/2 teaspoon of kosher salt to the pasta, tossing to coat.

Sprinkle with the remaining one teaspoon of thyme.

Serves 6

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 283-3247 or Capt. Dick’s Florida Gulf Coast Seafood and Much More (cookbook) $11.50 plus $2.50 postage can be ordered by calling the number above or by mailing to 7989 Judge Bean Road, Bokeelia, FL 33922. Make checks payable to Dick May.


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