Spring Linguine with Shrimp & Peas

Spring Linguine with Shrimp & Peas Submitted by Best Ever Lemon Love Blueberry Scones
Spring Linguine with Shrimp & Peas Submitted by Best Ever Lemon Love Blueberry Scones
Spring Linguine with Shrimp & Peas Submitted by Best Ever Lemon Love Blueberry Scones
Spring Linguine with Shrimp & Peas Submitted by Best Ever Lemon Love Blueberry Scones

This dish has lovely spring flavors, but is delicious all year round. Pesto adds to the intensity of the flavors.

Yields

6-8

Ingredients

1 pound linguine 4 tablespoons unsalted butter 3 tablespoons olive oil 1 tablespoon minced garlic (about 3 cloves) 1 pound raw large shrimp, peeled and deveined 2 teaspoons salt ½ teaspoon freshly ground black pepper ¼ teaspoon crushed red pepper ⅓ cup fresh squeezed lemon juice (about 2 lemons) 3 heaping tablespoons fresh or jarred pesto ½ cup fresh chopped parsley 2 cups of fresh or frozen peas


Nutritional information

No nutrition information available

Instructions

Get a pot of salted water boiling going and cook the linguine according to the package directions for al dente. Meanwhile, in a large skillet melt the butter and olive oil over medium-low heat. Add the garlic and saute for 1 minute. Add the shrimp, salt, and pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the lemon juice, pesto and red pepper flakes. Stir to combine. When the pasta is done, drain and place back in the pot you cooked it in. Immediately add the shrimp mixture and toss to combine. Add the peas and parsley. Toss again and add additional salt, pepper and/or crushed red pepper to taste. Serve immediately.