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
- 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
- large sauce pot
- small sauce pot
- small baking dish
- Preheat oven to 375 F.
- In a large sauce pot, bring water to a boil. Add salt.
- Rinse shrimp in cool running water. Remove shells if necessary and drain in a colander.
- In a small sauce pot, melt butter on low heat. Add garlic, lemon zest, sage, and salt.
- 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.
- Bake shrimp for 10-15 min (duration depends on size of shrimp).
- Meanwhile, cook linguini according to package instructions, then drain.
- Serve linguini over warm plates. Scoop shrimp over linguini. Spread parmesan cheese on top.