Linguine With Spicy Shrimp
Crushed red pepper, garlic, and lemon zest give this dish plenty of zing.
Crushed red pepper, garlic, and lemon zest give this dish plenty of zing.
Not water chestnuts. Watercress. It's a spicy green, like arugula or mustard greens.
Read MoreVery first thing is cook the pasta, drain & set aside.
Read MoreThat defeats the purpose of "easy" and "quick"
Read MoreI will actually do that. The watercress texture is unappealing
Read MoreI would never cook shrimp as long as the pasta will have to cook. I live on the Gulf Coast and I cook shrimp for 3 to at the most 5 minutes, after getting them to "room temp" in a colander under hot water. After that I take off shrimp and cooking liquid in sink full of ice and water, ladle off excess liquid and cool the shrimp as fast as possible to stop cooking using the ice bath and also using a commercial frozen plastic bottle called a soup cooler from restaurant supply. Shrimp should remain in the seasoned cooking water until it cools, then it can be drained, chilled more in a cover container in the refrig.
Read MoreYum! ww.arthur-in-the-garden.com
Read MoreSounds delicious, will definitely try. I have often found it hard to find watercress at my local grocery, so I would suggest substituting baby spinach leaves if you can't get the watercress.
Read More