I saw this recipe in Real Simple it popped out, and I knew I had to make this, Rene and I love pasta, and he loves shrimp (I like, but prefer it in the form of shrimp cocktail, something about it served warm just doesn’t excite me).
Here’s what you’ll need:
3/4 pound linguine
1/4 olive oil
1 1/2 pounds peeled & deveined large shrimp*, tails removed
2 cloves of garlic (I used way more)
1/2 tsp crushed red pepper
2 bunches of watercress, torn (about 6 cups)
1 tbsp lemon zest
What you’ll do:
~Cook the pasta according to the package directions, stopping just short of al dente. Reserve ½ cup of the cooking water; drain the pasta. Wipe out the pot. (I reserved 2 cups pasta water, because I live on the edge like that)
~Heat the oil in the pasta pot over medium-high heat. Add the shrimp, garlic, red pepper, and ½ teaspoon salt. Cook, tossing occasionally, until cooked through, 3 to 4 minutes.
*This is where I strayed off the path, I added a tsp ginger, and tsp lemon-pepper seasoning
~Reduce heat to medium and add the pasta, watercress, lemon zest, and reserved cooking water and cook, tossing, until the sauce coats the pasta, 1 to 2 minutes. (I did not use the watercress)
~Serve and enjoy….
*Remember, with shrimp the smaller the number the larger the shrimp