There’s something cozy – on a cold, brisk Seattle day – about cranking out a little homemade linguine. The chewy noodles and the bite of lemon makes this a dish that’s hard to stop eating. Add fresh shrimp and some fennel, and you have the makings of a very happy evening at home.
If you have a bit of extra time (30 minutes for the dough ball to cool in the fridge), consider making the pasta from scratch. It’s super easy, and SO delicious. Oh, did we mention this recipe’s also good for you? It’s one we found in Cooking Light. Loving our gift subscription! Thanks Angie Bengston!
Cook the pasta, drain and set aside in a colandaer. Keep 1/2 cup of the cooking water.
Heat a large skillet over medium-high heat. Add the olive oil and saute the garlic and 8 oz of shrimp.
Remove the shrimp when it’s pink and sauté 1 cup sliced fennel bulbs and 1/2 cup thinly sliced shallots. After about 3 minutes, add some more chopped garlic and saute another 30 seconds. Then add the spinach and cook until the spinach’s wilted.
Toss the shrimp back in and stir in the 1T lemon rind, 2T fresh lemon juice, salt and pepper. Pour in the 1/2 cup of saved cooking water and cook until it’s slightly thickened – about 1 minute.
Toss in the pasta and 1/2 cup Parmesan cheese and toss. Part out 4 servings and top with 1 T ricotta each.
- 9 oz fresh linguine
- 1 T olive oil
- 8 ounces medium shrimp, peeled & deveined
- 1 cup vertically sliced fennel bulb
- 1/2 cup thinly sliced shallots
- 2 garlic cloves, thinly sliced
- 1 package (6 oz) fresh baby spinach
- 1 T grated lemon rind
- 2 T fresh lemon juice
- 1/2 tsp fresh black pepper
- 1/4 tsp salt
- 2 o grated fresh Parmesan (about 1/2 cup)
- 1/4 cup part-skim ricotta cheese
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