Ok so one more entry on food. Well, I can’t say “one more entry” because I’m a Thom, and we tend to be obsessed with food. So I’ll just say “another entry” on food. Anyway, enough semantics. Tonight I was exhausted and starving from a long day at work without eating. Normally I’d be too lazy to cook something good, and I’d probably eat microwaved popcorn or somesuch garbage. I thought that might not be good for me, so I decided to make something decent for dinner instead. So, what things go well together? How about lemon, white wine, garlic, basil, tomatoes, butter, parmesan cheese and linguini? Yes, please!
- Marinate about 8 peeled and deveined shrimp in a half-cup of white wine and the juice of one lemon.
- Start boiling salted water, then cooking linguine so it’s ready at the right time.
- Chop up one roma tomato and about 20 leaves of fresh basil.
- Crush and slice up 3 cloves of garlic.
- Heat up some olive oil in a large skillet. Fry the garlic in it for a few seconds. Then drop in the shrimp, white wine and lemon juice. Add the tomatoes and basil and stir. You might want to take it off the heat, since shrimp doesn’t need much cooking.
- Your linguine should be cooked by now. Strain it and then toss it in the skillet with the other ingredients and some butter.
- Serve with fresh grated parmesan and ground black pepper on top.
Yum. 🙂
oh wow i am hungry now.
and does not involve that much work either!
except for all the waiting. waiting sucks. 😛
it doesn’t take much waiting 😀 i think the whole thing takes about 15 minutes because that’s how long it takes to cook linguini. you do all the rest of the stuff while the pasta is cooking. mmmm efficient. 😛
Haha…your blog is starting to look like mine more and more each day! (www.jadineeats.blogspot.com)
In theory this sounds good 🙂
I’d have to do a lot of bastardization to make it useful though 😛
yup… you and your lemons!!! 😉
man, this sounds like a fantastic recipe.
should the shrimp be room temperature before starting? i’d assume so. like, not frozen. what size shrimp do you recommend?
i’m SO cooking this. probably not with linguine though, cause i don’t have any, and likely won’t have time to buy it.
on the other hand i DO need to get basil for this to work….
also, marinate – for how long? as long as it takes for you to be ready to toss them, right?