Spicy Shrimp Linguini
By Shannon O'Donnell
For some reason, if my 4-year-old boy accompanies me on a grocery shopping excursion and eyes shrimp in the store, he'll beg me to bring some home, insisting that he looooves it. Thrilled that my toddler has a wide-ranging palate, I'll usually oblige him. Apparently it looks mouthwatering to him behind the meat counter, but once I offer him some at home, he'll take a bite or two at best.
I fell for the "we need shrimp! I love it! PLEASE!" routine again last week, and was left wondering what to do with the pound of prawns sitting in my fridge. Using some items I had on hand and emulating the delectable Clam Spaghetti http://www.komonews.com/weather/blogs/shannon/106842248.html?blog=y that we make a few times each year, I came up with this recipe. Pretty yummy, and as usual, quick and easy (now a MUST for this busier-than-ever working Mom).
SPICY SHRIMP LINGUINI
1) In a large saucepan, heat 1/2 cup olive oil over low-medium heat. Add onion and cook slowly for about 10 minutes, allowing onions to soften.
2) In the meantime, fill large stock pot with water, add salt and 1 T olive oil. Bring to a boil and add linguini...cook according to package instructions. Drain and reserve half a cup of water from cooked pasta.
3) Add garlic and chili flakes to the onion/oil mixture and cook 2 to 3 minutes, being careful not to burn the garlic.
3) Toss shrimp and parsley into the sauce and cook another minute (* If you have uncooked shrimp, you can add it about 5 minutes after the onion and allow it to pink up and cook that way). Add in reserved pasta liquid and stir until combined.
4) Toss sauce with pasta and serve with a simple salad.
When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.