I never really expected to buy as much shrimp as I did when I was there, but because it was so cheap it became a staple in at least one meal a week. I didn't have a recipe to go off of when I decided I wanted to cook what I'd bought one night, so I essentially made this dinner up with what I had in my fridge. Luckily for me, it turned out to be the closest thing to restaurant quality I think I've yet to make... the trick: lots and lots of garlic!
Lemon Garlic Shrimp over Linguine (makes enough for two)
- 10 frozen (or fresh) shrimps
- 1/2 box of linguine pasta
- 1/4 t pepper
- 1/4 t salt
- 1/4 cup olive oil, 1/2 cup olive oil (separated)
- 1 med. tomato, sliced into small chunks
- 3 cloves of garlic, minced
- juice of 1/2 lemon
Bring a pot of salted water to a boil and cook linguine.
Thaw shrimp and toss them in a bowl with 1/4 cup olive oil, lemon juice, salt and pepper (the marinade). Meanwhile, heat the rest of the olive oil in a skillet and saute garlic and tomatoes. Add shrimp plus the marinade and cook until complete (about 15 minutes, shrimp will shrink up a bit).
Save 1/2 cup water from boiling the noodles and pour in skillet, making for more sauce. Pour sauce and shrimp over your pasta and enjoy.
I added a bit more olive oil to my pasta before pouring the shrimp and sauce over it.