Lemon Sage Shrimp Linguini

 

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Lemon Sage Shrimp Linguini has a delicious combination of flavors that give this pasta and seafood dish its unique taste.

I opened my fridge one night and saw two ingredients I wanted to combine and make a meal from: lemon and sage. I browsed the web briefly and found one recipe where these were two ingredients for a shrimp dish. I also knew I wanted to make a pasta out of this, so I put it all together. Thus came Lemon Sage Shrimp Linguini.

The original recipe I used for this dish came from here: http://www.willcookforsmiles.com/2015/01/garlic-sage-butter-shrimp.html


Ingredients:

  • salt
  • 12 oz frozen shrimp, uncooked
  • 4 Tbsp butter
  • 2 garlic cloves, minced
  • lemon zest from 1/2 lemon
  • lemon juice from 1/2 lemon
  • 10 fresh sage leaves, minced
  • 1/3 cup parmesan cheese, shredded
  • 8 oz linguini

Equipment:

  • large sauce pot
  • colander
  • small sauce pot
  • small baking dish

Application:

  1. Preheat oven to 375 F.
  2. In a large sauce pot, bring water to a boil. Add salt.
  3. Rinse shrimp in cool running water. Remove shells if necessary and drain in a colander.
  4. In a small sauce pot, melt butter on low heat. Add garlic, lemon zest, sage, and salt.
  5. In a small baking dish, coat bottom and sides with cooking spray or oil. Add shrimp, and then add the sauce. Add lemon juice on top.
  6. Bake shrimp for 10-15 min (duration depends on size of shrimp).
  7. Meanwhile, cook linguini according to package instructions, then drain.
  8. Serve linguini over warm plates. Scoop shrimp over linguini. Spread parmesan cheese on top.
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