The Neverending Shrimp
I guess there could be worse things in life than having too much shrimp. Like catastrophic flooding. Tornadoes. Horrific crimes. Well, this took a dark turn. The point is, I find myself with a ridiculous amount of poached shrimp that I need to find homes for. Quickly. And we’ve been eating shrimp cocktail for days. There has to be some sort of health benefit from ingesting that much horseradish. Right? Just lie to me.
I wrapped up that event last week. My hands were bruised from handling the pots I handled them so much. We skewered for hours. I sauced and smooshed and swiped and plated. And I am never doing that again. Moving on to my poached shrimp probs. That and the fact that I’ve barely left the bed in two days and I refuse to go to the grocery store so I have to use what I’ve got already. Luckily, I have quite the selection of ingredients. What I’m craving is garlicky butter things. I have a box of linguine. I found a boule of sourdough.
I just told Hubs what I’m making for dinner. He professed his undying love for me. It’s on. Garlicky, buttery, lemony shrimp linguine. Yes, I will use an entire pound of butter. No, I will not hate myself.
My Garlic Butter Lemon Shrimp Linguine
Ingredients
- 1 whole bulb of garlic peeled
- 1 lb poached shrimp tails removed
- 1 lb linguine
- 1 lb butter
- 1 15 oz can seafood stock
- 2 meyer lemons
- 1 cup parsley leaves packed
- Kosher salt
- Pepper
Instructions
- Bring a pot of salted water to boil and cook the pasta until al dente. Cut and seed the lemons. Put the garlic and the parsley with the lemons in a food processor and pulse until chopped. Melt the butter in a saute pan over medium low heat and add the garlic, lemon, parsley combination and the seafood stock. Stir to combine. Drain the pasta and add to the sauce with the shrimp. Toss until the shrimp is just warmed, being careful not to over cook it. Serve with hot crusty bread and more butter.