Sizzle shrimp in a skillet with plenty of butter, lemon, and herbs, before folding in oodles of noodles for a super kid-friendly and comforting dinner.
What You Get
Peeled, deveined shrimp (see note below)
Grated Parmesan cheese
What You’ll Need
Salt and freshly ground pepper
Makes 4 servings
Active Time: 15 minutes
Total Time: 20 minutes
Bring a pot of salted water to a boil. Add two-thirds of the linguine and cook until al dente, 8 to 9 minutes or according to the package instructions. Drain, reserving ¼ cup of the pasta water.
Meanwhile, in a wide sauté pan over medium-high heat, warm 1 tablespoon olive oil. Add the baby broccoli, season with salt, and sauté until bright green and tender-crisp, 4 to 5 minutes. Transfer to plates and keep warm.
Drain the shrimp, pat dry with paper towels, and season with a pinch of salt. Return the pan to the heat, and add 1 tablespoon olive oil. Add the shrimp and cook until bright pink and tightly furled, stirring once or twice, 2 to 3 minutes. Transfer to a plate and set aside.
Return the pan to low heat, add half of the herb butter, and swirl until melted (reserve the rest for another use). When the linguine is ready, add it to the pan, along with the ¼ cup reserved pasta water and ¼ cup of the cheese. Toss until the pasta is coated and the sauce thickens slightly, 2 minutes. Season with salt and pepper to taste. Fold in the shrimp and the juice of 1 lemon.
Chop a handful of parsley leaves. Heap the linguine and shrimp on plates, with the broccoli on the side. Sprinkle with the parsley and remaining cheese, grind with pepper, and serve warm.
Note: The shrimp arrives frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place it in a bowl of cold water for about 10 minutes, then drain and pat dry.