My Quick & Easy Back-Pocket Recipe: Lemony Shrimp with Linguine | Joseph Erdos

Get the recipe on my blog Gastronomer’s Guide:
https://www.gastronomersguide.com/2024/02/lemony-shrimp-with-linguine.html

I think all of us should have one recipe that you can pull out of your back pocket. That one dish that you can whip together in minutes, using ingredients you have at your fingertips in your kitchen and pantry. This is where my lemony shrimp with linguine comes in. It’s a take on shrimp scampi but with pasta!

With about five ingredients (six, if you count the chile flakes), this recipe cooks up as fast as the pasta, in about 10 to 12 minutes. It’s perfect on a night when you don’t know what you’re having for dinner, or if you have an unexpected guest. It’s quick, easy, and you don’t even need to think about it.

Add this recipe to your repertoire and let me know what you think. I’m sure you’ll soon consider it one of your back-pocket recipes, too!

Credits:
Host, creator, writer, producer, cook, and video editor: Joseph Erdos
Video, audio, and lighting: Tom Reményi
Music: Bob Hart, “Memory Street”

#recipe #pasta #shrimp #lemon #linguine

Hey guys so today I want to show you one of my favorite recipes that I like to call a back pocket recipe and this is my lemony shrimp with Linguini so this is one of those recipes that I could probably put together anywhere anytime as long as I have the ingredients it

Starts with a bag of frozen shrimp it also includes pasta in this case Linguini then there’s a lemon there’s a couple cloves of garlic and there’s a bunch of parsley this is one of those recipes that you can reach for anytime when you want want to have a quick meal

When you don’t have any idea what you’re going to have for dinner you just reach for these few things put together this quick pasta dish just pull it out of your back pocket as I would say so let me show you how to make this lemony shrimp with Linguini it’s super

Satisfying easy to make and simple with just a few ingredients so the feature of this recipe is the Lemon uh this is one reason why I love to make this dish in the winter time because this is when lemons are at their Peak and you can get

So many different varieties so you can easily make this with Myer lemons if you like or with Amalfi lemons or Sicilian lemons or just plain lemons that are called Eureka lemons so to start I’m going to zest this lemon so I’m going to cut off the ends and I’ve got my microplane which

Does the best job at zesting and I’m zesting it backwards because I want to collect all the zest in the microplane there you go and I’ll just set that aside and I’m going to cut the lemon in half but I’ll squeeze this into the dish once I’m cooking it and now for the

Garlic I love to cut my garlic into slivers or into like thin slic there’s no reason to cut it really fine but I know some people like it that way so really it’s up to You [Applause] [Applause] Okay and now put that aside and now to chop my parsley so I just have a good big handful of parsley here and you want to make it as small and tight as possible and just go at it and I like cutting some of the stem

Because I think the stem has so much flavor So I have my pasta water already boiling I’m going to start heating my Skillet at like a medium heat because I don’t want the shrimp to burn so I want to slowly sear them off in the meantime I’m going to Salt my pasta water and you want to

Salt your pasta water really well so you want it to taste like the sea so here I have some Linguini 12 oz of Linguini and that should be good for about four people I would Say I’m going to partially cover it because I want to help it come back up to the boil so the package says 12 minutes but I’m going to cook this to probably 10 minutes or maybe even a little less than that because you want to cook the pasta in the sauce a little

Bit so my pan is just slightly warming so I’m going to add the olive oil just to coat the bottom lightly and I’m going to add the garlic cuz I want to have it Infuse the Oil and really you’re cooking this for maybe 30 seconds because you don’t want to burn the garlic as soon as you start to smell the garlic that’s that’s enough now I’m adding the shrimp and a little sprinkling of salt and some pepper and shrimp cook up super fast so

As you can see as soon as they start to turn pink just give them a flip and now I love to add some pepperoncino this is something that you can leave out like for example when I make this for my mom she doesn’t like it so I leave out the

Pepperoncino but add as much as you like like a good pinch is probably enough for most people it’s smelling really wonderful in Here going give the Linguini a nice Stir And now I’m going to add my lemon Juice okay and the lemon zest and this is how your sauce is going to start but of course the pasta water is going to complete this wonderful Sauce so I’m going to add the pasta it’s a really good Al Dente right now but I want it to cook just slightly with the shrimp so that it creates a little sauce along with the pasta water I’ll take a little full of the pasta water and now I’m going to add the

Parsley And I want to take it off the heat okay I just want to give it a little extra Seasoning and nice drizzle of olive oil and this is when the sauce comes together it’s gorgeous so I’m going to give myself a nice nice serving Here and here’s this beautiful lemony shrimp with Linguini now this is one of my staple dishes so I’m pretty familiar with the flavor but still I always excited whenever I cook this because it uh has a lot of good memories tied to it let’s just

Say so let me give it a taste and tell you how it is I think I’m going to go for the shrimp first perfect succulent tender not overcooked not rubbery The salt level is also really good now for the Linguini it’s the perfect level of a Dente I think I cooked it for about 9 minutes I think that’s the perfect tip is to cook your pasta 2 to 3 minutes under the recommended time on the box because then once you add it to your sauce you could continues to cook and

That’s when you’ll get the perfect plate of pasta it won’t be mushy it won’t be falling apart this has the perfect amount of chew and the sauce is just so beautiful How It Coats it it’s a very very thin sauce but of course the addition of the olive oil helps to make

It more Luscious so if you’re looking for that specific dish one that you can put together in minutes one that is a recipe that you keep in your back pocket this is that recipe uh it’s so simple it’s a few ingredients four or five ingredients at the most I always seem to have a bag

Of shrimp in my freezer so putting together a dish like this is super fast and super easy and doesn’t take much forethought at all so I highly recommend this for one of those nights where you just need something quick maybe you have a friend over family over or you’re

Having a date over whatever the situation this is one of those dishes that you can please anybody with so let me know what you think about the recipe which is linked in the description below and please don’t forget to like And subscribe and thank you again for watching