Linguine With Spicy Shrimp

Water chestnuts? Water you thinking? Absolutely disgusting.

I 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.

This recipe is excellent I did however make a few changes. Instead of red pepper I used about a large tablespoon of Thai Kitchen brand Red Curry. I also used angel hair pasta and omitted the watercress. We did have a salad with it. I did really love the lemon zest in it. It was a big hit and will be a staple in my recipe repertoire.

have made this several times. it is delicious.my grocery store never has watercress so I substitute with arugula and it works well. i also use more garlic and throw on some dried basil.

Yum! ww.arthur-in-the-garden.com

Sounds 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.