Mike and I were pleasantly surprised at how easy and amazingly delicious this recipe turned out to be! Cooking together, we altered the recipe based on what we had at hand. You’ll see our adjustments below.
To accompany this dish, Mike sliced some leftover Italian bread and slathered it with butter, garlic and fresh parsley. Lining a baking sheet with foil, he baked (or maybe broiled – he was the one cooking!) them at 525 degrees until golden around the edges.
Linguine with Spicy Shrimp
Adapted from Real Simple magazine
- 3/4 pound linguine
- 1/4 cup olive oil
- 1 1/2 pounds peeled and deveined large shrimp, tails removed
4 cloves of garlic, sliced thin
- 1/4 to 1/2 teaspoon crushed red pepper
- kosher salt
2 cups of frozen spinach, thawed plash of lemon juice
- 1/4 cup chopped roasted red peppers (from Trader Joe’s)
- Cook the pasta according to the package directions to al dente.
- Heat the oil in a wok pot medium-high heat. Add the shrimp, garlic, red pepper, and ½ teaspoon salt. Cook, tossing occasionally, until cooked through, 3 to 4 minutes.
- Reduce heat to medium and add the pasta, spinach, lemon juice, and reserved cooking water and cook, tossing, until the sauce coats the pasta, 1 to 2 minutes.