Lemon Shrimp Linguini

Hello mates!

You may be wondering why I just referred to you as mate?? Well… after waking up in a cold sweat one night (slight exaggeration) I realized that I need to start living more spontaneously. I decided that even though the deadline for exchange program applications were due a week ago, I would look into studying abroad for a semester. I emailed the international exchange coordinator and in less than 24 hours I was sitting in her office bright eyed and bushy tailed. She told me that the deadline didn't matter but that I should get to it with my research! What was initially holding me back was that I couldn't study in a big city but once I brought that up, she informed me that Bishop's just recently signed an agreement with a business school in the heart of LONDON's FINANCIAL DISTRICT!!!! Say what?!?!

I'm by no means certain that I will go because, if you haven't already clued in by my recipes, I'm really  frugal and living in London = me pouring out more money than I can imagine. I mean it would probably cost me four times more than living here and I don't want to feel bad the whole time I'm there about my strict budget (I'm serious. Think spreadsheets). BUT, it's an option and even looking into it makes me giddy and excited about doing something crazy! So I will keep you posted on my adventures.

Anywho, I've been having a great time in Lenny these days especially with a visit from Steffi and my mom last weekend for an event I helped coordinate that involved TED inspired talks and a debate tournament.

Here is a fabulous lemon shrimp pasta recipe to add a little zest to your drab winter.

Lemon Shrimp Linguini

From Barefoot Contessa Family Style

Ingredients:

- Vegetable Oil

- Kosher salt
- 1 1/2 pounds linguine
- 6 tablespoons (3/4 stick) unsalted butter
- 5 tablespoons good olive oil
- 3 tablespoons minced garlic (9 cloves)
- 2 pounds large shirmp, peeled and deveined (just buy them that way)

- 1/2 teaspoon freshly ground black pepper

- 3/4 cup chopped fresh parsley

- Grated zest of 1 lemon

- 1/2 cup freshly squeezed lemon juice (4 lemons)

- 1/2 lemon, thinly sliced in half-rounds
- 1/4 teaspoon hot red pepper flakes

Instructions:

✿ Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

✿ Meanwhile, in another large pan melt the butter and olive oil over medium heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! 

✿ Add the shrimp, 1 tablespoon of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. 

✿ Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

✿ When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Enjoy!!

xox 

Gaby