Last Call for Pasta!

Tomorrow night marks the first seder, a lovely celebratory meal that I look forward to every year... BUT unfortunately it's also the start of 8 pasta-free days! I am a huge fan of all of the stuff you're not allowed to eat over Passover, so during the days leading up to the first seder I usually binge on bread, rice and noodles (so healthy- I know)

To celebrate my pasta binge, here is a delectable recipe I have been eyeing for years but only recently tried out. It's Ina's Linguine with Shrimp Scampi and when I made it the other day it was divine and delicious! Below is my slightly modified version:

Linguine with Shrimp, Lemon and Garlic

3 tbsp good quality olive oil

kosher salt

box of linguine

2 tbsp unsalted butter

1 .5 tbsp minced Garlic

16 good-sized shrimp, peeled and deveined

fresh ground black pepper

1/4 cup chopped fresh parsley

1.5 tbsp lemon zest

¼ cup freshly squeezed lemon juice

1/8 teaspoon hot Red Pepper Flake

1. Drizzle some oil in a large pot of boiling salted water, and cook for 7 to 10 minutes, or according to the directions on the package.
2. Meanwhile, in a large heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Add the shrimp and saute until the shrimp have just turned pink, about 5 minutes.
3. Remove from the heat, add the parsley, lemon zest, lemon juice, red pepper flakes and salt and pepper and toss.
4. When the linguine is al dente, drain while reserving a 1/4 cup of the cooking liquid.
5. Add reserved liquid and pasta to the pot with the shrimp mixture. Toss well and serve with a sprinkle of parmesan cheese.

NOTE: This recipe is super simple and can be made with ingredients you often have lying around. Next time you're at the market simply snap up a bag of frozen shrimp and you'll be ready to go next time you need a quick tasty meal!