Thursday, February 25, 2016


I have another dinner recipe for you all.  I made this the other night at the recommendation of my mother-in-law.  It was SO good!  And SO easy!  I cooked it exactly as the recipe stated - and it was lemon-ey.  I love lemon, and so does the husband, so it was perfect for us.  However, if you would rather go easy on the lemon I would only use 1 lemon versus 2 as the recipe calls.  But, be careful because this juice provides part of your sauce you will use to give it the amazing flavor.

This recipe was SUPER easy, and I had all of the ingredients already in my house - except for the shrimp.  I ran up to Schnuck's and grabbed a pound of pre-cooked, de-veined shrimp from the seafood counter.  So so easy.

Here is mine...I served it with sourdough bread, and put a tiny bit of shake parmesan cheese on mine (totally does not need this, I just love shake cheese on my pasta;)).  I only used half a pound of linguine, which made for a heavy shrimp meal, but there was nothing left over and everyone had plenty.  Easy, quick and inexpensive dinner.

Here is the recipe - directly from Ina Garten.

Vegetable oil (I used olive oil - EVOO)
Kosher salt
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons olive oil
4 cloves minced garlic
1 pound shrimp, peeled and de-veined
1/4 teaspoon ground black pepper
1/3 cup fresh parsley leaves (I used the ones in my spice cabinet, and only used about a tablespoon or so)
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (about 2 lemons)
1/8 teaspoon hot red pepper flakes

Drizzle olive oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12 inches), heavy-bottomed pan, melt the butter and olive oil over medium low heat.  Add the garlic, and sauté for 1 minute.  Be careful, the garlic burns easily!  Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and sauté until the shrimp have just turned pink, about 5 minutes, stirring often.  Remove from the heat, add parsley, lemon zest, lemon juice, lemon slices, and the red pepper flakes.  Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot.  (I had plenty of sauce from the lemon juice mixture, however, if you need more liquid at this point, add some of the pasta water before you dump it out; trick from my MIL;)).  Immediately add the shrimp and sauce, toss well, and serve.



  1. Wow! This recipe is easy and sounds so delicious and healthy! Great idea for dinner after hard working day when you completely do not have time for cooking. I will share it with my colleague from, they will love it as well!

    1. Thanks Veronica! It is one of my favorites for sure:).



design + development by kelly christine studio