Recipe: Shrimp Linguine

One of the things I love about autumn is the food.  Those warm, comfort dishes that make us toasty from the inside out.  A dish that is sure to please is Shrimp Linguine.  It is light enough to eat all year around, but we especially love it in the autumn.  

Even better?  It takes less than 20 minutes to make.  Here is how you make it...

Take one box of linguine noodles and put them in a pot of boiling water.  I use the whole grain noodles, and I always add a few drops of olive oil to keep the noodles from sticking.  You'll want to cook these noodles until they are Al Dente (firm but not hard).

While the noodles are cooking, cut up 1/4 cup of red onions and put them in a fry pan with about 3 tablespoons of butter.  If you like onions, you can add more but since I'm not a fan of onions - I keep it minimal.  I'm always concerned the onions will over-power the other components of this dish.  Cook until they are translucent.

Then add about 5 tablespoons of a nice extra virgin olive oil (EVOO).  The one I used for this recipe is Kaldi which is a Greek olive oil.  It has a slight fruity taste to it.

Take a pound of shrimp (I use the jumbo sized prawn shrimp) and pull off the tails.

Add the shrimp to the EVOO, butter, and onions.  Make sure the shrimp is on medium-to-low heat, so the shrimp doesn't over-cook.

Make a herb mixture of rosemary, thyme, parsley, and chives.  Roughly cut the herbs.  I like herbs, so I use a tablespoon of each. 

Add it to the shrimp about 1 minute before the shrimp is thoroughly cooked through (and done).  By now, your noodles should be done.

At the last minute, squeeze half a lemon onto the shrimp before turning off the heat.

Plate the pasta then add the shrimp including all the juices the shrimp cooked in.  Top with freshly ground Parmesan.

The final step... sprinkle with white truffle oil.  Keep in mind, this oil goes a long well so be conservative when adding it to the dish.  Top with a little freshly ground pepper, and serve.

Hope you enjoy the dish.  Let me know if you try it out and how you like it.