When I need a dish that will please adults and children alike, this is it. It’s also ideal for guests because you can easily make a large batch for a crowd.
Preparation time: 15 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 6
this was divine the shrimp turned out tender and delicious and the lemon was buttery yet fresh…
what a great summer pasta! thank you~
Terrific! Glad you enjoyed it, Sarah.
This was really great! I liked it with the shrimp, I never normally cook shrimp for myself at home. I didn’t put any olive oil in my pasta water though. Ina Garten always suggests that, but I don’t see what difference it makes.
I go back and forth on adding olive oil to the pasta water. I’m not sure I see an immediate benefit either, unless the linguine needs to sit for a few minutes before you toss it with the rest. A more important trick – scooping out some of the starchy cooking water before draining and using it to create a silky sauce. I didn’t include that in the instructions here, but it’s such a good trick that I’m going to go back and add it in! Thanks, Andrea.
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