LEMONY GARLIC SHRIMP PASTA

1 pound shrimp

1 small onion (about

1/4 cup, for the broth)

1 cup shrimp stock (recipe below left)

2 small lemons

5 tablespoons olive oil

6 garlic cloves, minced

1 tablespoon crushed red pepper flakes (or to taste) Salt and pepper, to taste

1/2 cup dry white wine

2 tablespoons butter, chilled

1 pound linguine

1/4 cup fresh parsley, chopped

Peel and devein shrimp; set aside shells for broth. Place reserved shrimp in a plastic or ceramic bowl, add zest and juice from one lemon, olive oil, garlic, crushed red pepper flakes, salt and pepper. Toss to coat, then marinate for at least 30 minutes.

Prepare pasta according to package directions, but keep it al dente. Drain and set aside. Heat a large skillet over medium-high heat until very hot. Remove shrimp from bowl one at a time and place in pan. Reserve the marinade. Sear the shrimp on both sides just until they begin to brown lightly and turn slightly pink; do not overcook. Remove to a plate and keep warm. Reduce heat to medium. Pour remaining marinade into pan and stir for one minute. Add wine and shrimp stock, scraping up any brown bits with a wooden spoon. Simmer until reduced by half. Add the zest and juice of the second lemon. Stir in butter and parsley, correct seasoning to taste and add shrimp to just heat through. Add pasta. Toss to combine, turn out into a large serving bowl, garnish with chopped parsley and serve immediately. Serves four.

PREPARATION: AT ANCHOR TIME: 1 HOUR DIFFICULTY: EASY