Big, juicy shrimp made bright with a citrus sauce over a bowl of comforting pasta is just the thing to stay warm in the winter while hoping for the first signs of spring.
The Runaway Spoon
It’s winter. Generally, it’s cold and gray, though here in Memphis, the months are punctuated with weirdly frustrating days of 70 degree F. weather. I love winter food, but I have souped and stewed and braised myself silly and I’m ready for something lighter and fresher. This recipe started as just that. A quick whip-up with the last citrus at the bottom of the fruit bowl and some shrimp from the freezer. But this good enough to share, and could not be a quicker family meal or company dish.
Big juicy shrimp remind me of summer, and citrus is sometimes the one spot of sunshine in the winter foodscape. Add a little garlic and fresh, leafy parsley and this is a bright, sunny dish. A touch of cream adds some body, but mostly this sauce just glazes the pasta and shrimp with zest. Use a high-quality olive oil to make sure the citrus really shines.
Citrus Shrimp Linguine
12 ounces linguine
3 garlic cloves
1/2 cup extra virgin olive oil
1/4 cup heavy cream
Small handful flat leaf parsley leaves, plus more for sprinkling
1 pound shrimp, peeled and deveined