I hope you all had a great weekend! Pete and I celebrated our ten year anniversary on Saturday night. It’s not really until Wednesday, but we seized a rare open night over the weekend to be able to grab dinner and a one night staycation downtown. We had a wonderful dinner and drank too much red wine and I love that my husband is still my favorite person on earth to spend time with. But now it’s back to the grind! Loooong week ahead.

Spicy Lemon Shrimp Pasta- GF and DF- from HeatherChristo.com

So I share this Spicy Lemon Shrimp Linguine today. This is a simple recipe that is just the right thing for a busy Monday night when you are super tired. Or any busy night for that matter. It was a busy weekend, so Monday feels very, very, well- Monday…..

Spicy Lemon Shrimp Pasta- GF and DF- from HeatherChristo.com

I want it to be easy easy and I don’t want the kids complaining- I just want something I can make really fast and something that the whole family will want and like. I love the hint of spiciness and the lemon and fresh herbaceous pasta with plump prawns and sweet juicy tomatoes! A delicious combo you have to try soon!

Spicy Lemon Shrimp Pasta- GF and DF- from HeatherChristo.com

Spicy Lemon Shrimp Linguine
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 pound gluten free linguine
  • ¼ cup olive oil
  • 1 yellow onion, very finely chopped
  • ¼ teaspoon of red pepper flakes
  • 1 pound shrimp, peeled and deveined (I used Argentinian red shrimp)
  • 1 cup yellow tomatoes
  • ½ cup white wine
  • zest of two lemons
  • 2 tablespoons fresh lemon juice
  • ½ cup minced flat-leaf parsley
  • kosher salt
Instructions
  1. Bring a large pot of salted water to a boil and add the linguine, cooking it to 1 minute shy of al dente according to the manufacturers directions.
  2. While the pasta is cooking, in a large skillet over medium heat add the olive oil and the onion. Sprinkle with kosher salt and red pepper flakes and stir often until the onion is soft and tender and not browned, about 5 minutes.
  3. Add the white wine, tomatoes and the shrimp and cook another 3-4 minutes until the shrimp is just pink and the tomatoes have begun to split their skin. Drain the pasta, saving a ½ cup of the pasta water.
  4. Add the drained pasta to the onions, shrimp and tomatoes and add the zest and lemon juice along with the parsley. If the pasta is dry add a little of the pasta water and stir while cooking until creamy and the pasta is cooked- about 1 minute. Serve hot.

 

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Categorized: Dinner, Pasta
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I hope you all had a great weekend! Pete and I celebrated our ten year anniversary on Saturday night. It’s not really until Wednesday, but we seized a rare open night over the weekend to be able to grab dinner and a one night staycation downtown. We had a wonderful dinner and drank too much red wine and I love that my husband is still my favorite person on earth to spend time with. But now it’s back to the grind! Loooong week ahead.

Spicy Lemon Shrimp Pasta- GF and DF- from HeatherChristo.com

So I share this Spicy Lemon Shrimp Linguine today. This is a simple recipe that is just the right thing for a busy Monday night when you are super tired. Or any busy night for that matter. It was a busy weekend, so Monday feels very, very, well- Monday…..

Spicy Lemon Shrimp Pasta- GF and DF- from HeatherChristo.com

I want it to be easy easy and I don’t want the kids complaining- I just want something I can make really fast and something that the whole family will want and like. I love the hint of spiciness and the lemon and fresh herbaceous pasta with plump prawns and sweet juicy tomatoes! A delicious combo you have to try soon!

Spicy Lemon Shrimp Pasta- GF and DF- from HeatherChristo.com

Spicy Lemon Shrimp Linguine
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 pound gluten free linguine
  • ¼ cup olive oil
  • 1 yellow onion, very finely chopped
  • ¼ teaspoon of red pepper flakes
  • 1 pound shrimp, peeled and deveined (I used Argentinian red shrimp)
  • 1 cup yellow tomatoes
  • ½ cup white wine
  • zest of two lemons
  • 2 tablespoons fresh lemon juice
  • ½ cup minced flat-leaf parsley
  • kosher salt
Instructions
  1. Bring a large pot of salted water to a boil and add the linguine, cooking it to 1 minute shy of al dente according to the manufacturers directions.
  2. While the pasta is cooking, in a large skillet over medium heat add the olive oil and the onion. Sprinkle with kosher salt and red pepper flakes and stir often until the onion is soft and tender and not browned, about 5 minutes.
  3. Add the white wine, tomatoes and the shrimp and cook another 3-4 minutes until the shrimp is just pink and the tomatoes have begun to split their skin. Drain the pasta, saving a ½ cup of the pasta water.
  4. Add the drained pasta to the onions, shrimp and tomatoes and add the zest and lemon juice along with the parsley. If the pasta is dry add a little of the pasta water and stir while cooking until creamy and the pasta is cooked- about 1 minute. Serve hot.

 

Recipe by Heather Christo (http://heatherchristo.com)