Mary Ann's Blog
Lemony Linguine with Shrimp and Peas
May 16, 2014
Here is a delectable and light tasting spring dish with shrimp and peas in a velvety lemon sauce.
Serves 4
Lemony Linguine with Shrimp and Peas
2 tablespoons butter
2 tablespoons olive oil
1 leek minced
1 garlic clove minced
Juice of 2 large lemons plus the zest
1/2 cup light cream
8 large boiled shrimp, cut lengthwise in half
1 cup frozen peas
1/2 pound linguine
Heat butter and olive oil in a large saute pan; add leek and cook slowly until it is soft and fragrant. Add garlic and cook until it softens. Stir in lemon juice and zest and cook slowly for one minute. Turn off heat.
Cook linguine until al dente; drain but reserve 1/4cup of the cooking water and add to sauce pan.
Slowly stir the cream into the sauce until well blended. Add salt and pepper to taste. Reheat sauce over medium low heat; stir in the shrimp and peas. Add the linguine and toss well until all is blended and hot.
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