lemon linguine with cajun shrimp

Prawn

Lemon Linguine with Cajun Shrimp

At our house, one menu that regularly makes an appearance is Lemon Linguine with Cajun Shrimp. The recipe, from "The Summer Book" by Susan Branch is tweaked to our tastes by swapping Pecorino for Parmigiano and increasing the hit of lemon in the linguine, as well as upping the Cajun seasoning on the shrimp. It's a bed of lemony pasta spiked with a few green onions, parsley, tons of black pepper and a sprinkle of freshly grated Pecorino -- the ideal showcase for the best of our local jumbo Gulf shrimp.

Ingredients

1 pound linguine
1/2 cup extra virgin olive oil
zest of 1 large lemon
juice from 2 large lemons
1/2 cup chopped green onion
1/4 cup chopped flat-leaf parsley
salt, to taste
freshly cracked black pepper, to taste
pecorino cheese, for grating
1/2 cup extra virgin olive oil
1 garlic clove, smashed into a paste
2 tablespoons cajun seasoning
2 tablespoons freshly squeezed lemon juice
2 tablespoons minced flat-leaf parsley
1 tablespoon brown sugar
1 tablespoon soy sauce
16 extra-large shrimp

Directions

Cook linguine in boiling salted water according to package instructions, or until al dente; drain well.
Combine next 5 ingredients in a large serving bowl. Add pasta and toss well. Sprinkle over salt, freshly cracked black pepper and Pecorino, to taste. Toss again. Top with Cajun Shrimp and serve immediately.
Combine first 7 ingredients in a 9 x 13 baking dish.
Shell and devein the shrimp, pat dry and toss in marinade to coat. Cover with plastic wrap and refrigerate at least 1 hour and up to 12 hours.
Preheat oven to 450° F.
Bake the pan of shrimp 7 to 10 minutes, stirring occasionally – be sure not to overcook. [You can also grill them on skewers.] Serve hot from the oven atop a bed of Lemon Linguine.