Shrimp linguine with romaine salad

Soy Free

2 Servings, 720 Calories/Serving

25 Minutes

This riff on a classic shrimp scampi has a restaurant-quality elegance that belies how easy it is to make. The romaine with parmesan gives a nod to a classic Caesar salad without the heft.

Ingredients

  • 10 ounces shrimp
  • 5 ounces linguine
  • 1-2 leeks-white part only
  • 2 garlic cloves
  • Fresh thyme
  • Italian parsley
  • 1 lemon
  • 1 romaine heart
  • 2 teaspoons red-wine vinegar
  • 1 ounce shredded parmesan

Instructions

1

Season the shrimp; cook the linguine

Rinse the shrimp and season with salt and pepper.
In a 4-quart sauce pot, bring 3 quarts of salted water to a boil over high heat. Add the pasta and cook until just until, about 10 minutes.
While waiting for the water to come to a boil, prepare the vegetables.

2

Cook the leeks and the garlic

  • Cut the leeks in half lengthwise and then into ¼-inch-thick half-moon slices. Rinse well in cold water to remove any dirt.
  • Mince the garlic.
  • Strip the thyme leaves from their stems.
  • Chop the parsley.
  • Zest and juice the lemon.
In a 12-inch frying pan, warm 2 tablespoons oil over medium-high heat until hot but not smoking. Add the leeks and the garlic and cook, stirring occasionally until the leeks are tender, about 10 minutes.

3

Cook the shrimp

Drain the pasta, reserving about ¾ cup of the pasta cooking water. Add the shrimp to the leeks and the garlic along with the reserved cooking water. Stir to combine. Add the pasta to the pan along with the lemon zest and the juice. Cook until most of the liquid has been absorbed and the shrimp is cooked through, about 3 minutes. Remove from the heat, add the parsley and season with salt and pepper.

4

Make the salad

Chop the romaine. Drizzle with vinegar and 1½ tablespoons oil. Add the cheese and toss to combine.

5

Serve

Transfer the pasta to serving bowls and serve with the salad.

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