Lemon Pepper Linguine With Garlic Shrimp and Preserved Lemon

Spring 2013

Executive chef Mike Catalano of Morgan Run Club & Resort in Rancho Santa Fe, Calif., makes this simple yet indulgent garlic shrimp pasta amped up with preserved lemon and lemon pepper linguine.

4 tablespoons olive oil
2 pounds medium shrimp, peeled and deveined
salt and white pepper
4 cloves garlic, minced
1/4 cup white wine
4 tablespoons butter
2 whole preserved lemons from a jar, minced (Note: you may substitute juice and zest of 2 lemons)
1-1/2 pounds lemon pepper linguine
1 tablespoon fresh oregano
1 tablespoon basil, julienned

Parmesan cheese

Add olive oil to a large nonstick saute pan and heat to medium high. Season shrimp with salt and pepper. Saute shrimp and garlic for 3 minutes or until shrimp is opaque and pink. Remove the shrimp and keep warm.

Add the wine to the saute pan and combine, cooking down for 3 more minutes on high. Add butter and lemons. Stir on low heat for 1 to 2 minutes.

Cook the pasta according to package directions. Strain and add the pasta to the saute pan. Add herbs and stir to combine.

To serve, divide pasta with sauce, spiraling the pasta attractively for each serving. Top each with shrimp and garnish with Parmesan cheese.

Yield: 6 servings

CHEF’S TIP: “Always finish pasta in the saucepan. Moist, hot pasta needs to meet the sauce so it can get coated and flavors can mingle before serving.”

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