We made this the other night for dinner and it was delicious. Light and refreshing and the very next night I was craving it again! The only change that I would make would be to add some color to the dish. I will admit that I forgot to buy the capers on my shopping list so that could have solved the problem before it begun.
1 to 2 pounds uncooked, peeled & deveined shrimp
2 T - extra virgin olive oil
2 or 3 tsp - Adams Reserve Rub seasoning
12 to 16 oz - linguine pasta
1/4 c - heavy cream
1/2 c - lemon vinaigrette
1/4 c - capers, rinsed and drained (optional)
Lemon Vinaigrette (1/2 cup):
1 tsp - Dijon mustard
1 1/2 T - finely grated lemon zest
2 T plus 1 1/2 tsp - freshly squeezed lemon juice
Coarse salt and freshly ground pepper
6 T - extra-virgin olive oil
- Cook pasta according to package directions. Drain Well.
- Meanwhile, toss shrimp with oil and seasoning. Heat a large skillet over medium-high heat 3 minutes. Saute shrimp 2 minutes or until just beginning to turn pink.
- Stir in vinaigrette cream and capers; reduce heat to medium and bring to a boil. Simmer 3 minutes or until mixture begins to thicken.
- Ladle shrimp mixture over cooked pasta and serve immediately
- I use extra cream. For the two of us, 3/4 cup to 1 cup will suffice.
- For the two of us I only cooked about 2 handfuls of shrimp, not measuring. I'd rather not have the cooked seafood leftovers. It's best to make it fresh when possible.
- The original grocery store recipe called for a brand name pre-made lemon-olive vinaigrette from a bottle. Because I don't like using pre-made ingredients I chose to find my own lemon vinaigrette recipe. The recipe used is from Martha Stewart.
- Adam's Reserve Rub can be substituted with any seasonings that you would like.
~xoxo, hugs and quiches