Lemon-Tarragon
Shrimp Pasta
SERVES 4
12 oz. linguine • 1 lemon
- 1 lb. shrimp, peeled and
deveined (tails on, if
desired) • 1∕2 cup olive oil - 2 tbsp. chopped fresh
tarragon
In a large pot of boiling
salted water, cook linguine
until 1 minute shy of the
package directions.
Meanwhile, remove 11∕2 tsp.
zest and squeeze 1 tbsp.
juice from lemon. Reserve
half of a mug of the pasta
cooking water; drain pasta.
In a large skillet, cook
shrimp in olive oil over
medium-high, turning once,
until opaque in center,
about 3 minutes; season
with kosher salt and pepper.
Add the linguine, reserved
cooking water, and lemon
juice. Toss to combine;
season. Garnish with the
lemon zest and tarragon.