Linguine With Spicy Shrimp

Photo by Marcus Nilsson

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Rating

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Serves 4
Hands-On Time 20 min
Total Time 20 min
Nutritional Information
Nutritional Information

Per Serving
- Calories 622 calories
- Fat 18 g
- Sat Fat 2 g
- Cholesterol 259 mg
- Sodium 513 mg
- Protein 46 g
- Carbohydrate 64 g
- Sugar 3 g
- Fiber 2 g
- Iron 5 mg
- Calcium 155 mg
August 2012

Cook the pasta according to the package directions. Reserve 3/4 cup of the cooking water; drain the pasta. Wipe out the pot.Heat the oil in the pasta pot over medium-high heat. Add the shrimp, garlic, red pepper, and ½ teaspoon salt. Cook, tossing occasionally, until cooked through, 3 to 4 minutes.Reduce heat to medium and add the pasta, watercress, lemon zest, and 1/2 cup of the reserved cooking water and cook, tossing, until the sauce coats the pasta, 1 to 2 minutes (adding more cooking water as needed to loosen the sauce).

Ingredients

3/4 pound linguine
1/4 cup olive oil
1 1/2 pounds peeled and deveined large shrimp, tails removed (raw)
2 cloves garlic, chopped
1/4 to 1/2 teaspoon crushed red pepper
kosher salt
2 bunches watercress, thick stems removed and torn (about 6 cups)
1 tablespoon grated lemon zest

Directions

Cook the pasta according to the package directions. Reserve 3/4 cup of the cooking water; drain the pasta. Wipe out the pot.
Heat the oil in the pasta pot over medium-high heat. Add the shrimp, garlic, red pepper, and ½ teaspoon salt. Cook, tossing occasionally, until cooked through, 3 to 4 minutes.
Reduce heat to medium and add the pasta, watercress, lemon zest, and 1/2 cup of the reserved cooking water and cook, tossing, until the sauce coats the pasta, 1 to 2 minutes (adding more cooking water as needed to loosen the sauce).