Lemon Garlic Shrimp over Linguine

In D.C., the drinks are expensive, but the seafood is cheap.

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.