My facebook friend and fellow miniature schnauzer enthusiast turns out to be quite the accomplished gardener and home chef. When she posted her ingredients mis en place and recipe for this superb summery pasta dish a few days ago, I was instantly smitten by the simplicity and freshness of the ingredients, and made it for the two of us last night. Will definitely be repeated.
With kudos to Vicki Kubic, I hereby repost her photos and recipe adapted for two hearty servings:
LEMONY LINGUINI WITH BASIL, TOMATOES AND SHRIMP
SERVES 2
INGREDIENTS:
For garnish – some chopped fresh basil and 2 T fried capers, made by frying well-drained and dried capers in about 1/4″ oil in a small saucepan; drain and reserve
For sauce: No cooking involved here – 1/3 cup extra virgin olive oil, 1/4 cup freshly squeezed lemon juice, 1/2 t lemon zest, 1/4 cup coarsely chopped fresh basil, 1/2 cup grated or shredded Parmesan or Pecorino Romano; 1 large garden-fresh tomato, or about 1 cup quartered grape tomatoes
For shrimp: 1 lb peeled and de-tailed shrimp, blotted dry, lightly seasoned with s&p, and quickly sauteed in a bit of olive oil until cooked through, about 3-4 minutes.
The Pasta, and assembly: Cook 8 ounces linguini al denté, drain, divide between two pasta bowls, top with the warm shrimp, the lemon/tomato sauce, and garnish with the fried capers and more basil.
Thank you, Vicki!!!
ronilovescooking 
Can’t wait to try this….wondering how Mr. W will receive it, since it’s not your typical pasta sauce in that it’s not cooked. He can be so weird about that sort of thing- and capers…well, he can just deal cuz I am sure they HAVE to be included. I’ll just give him extra shrimp. I’m thinking our Sat. night dinner. Stay tuned.
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Rockie, the fried capers are a garnish. Een Harris, who’s not a big fan of capers, enjoyed having them in his portion. You can sprinkle a few on Mr. W’s and see what he thinks.
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Looks fresh and FINE, R.! 🙂
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Roni- I made this last night….soooo good! Have to tell you tho, when Mr. W. saw the sauce that I had put together and was sitting on the counter, he asked what it was. I told him the sauce, and he asked why it wasn’t in a pan and on the stove. Well, it’s because the sauce doesn’t need to be cooked I told him. Right then and there, I almost lost him- you should have heard the stupid comments- “What if I get sick from it?” “What if we get salmonella?” And on and on….I wanted to dump it on his head. BUT, I restrained myself, made the pasta, assembled the dish and he couldn’t stop raving about how delicious it was. (served it over penne) Last I saw, he was still breathing, so his trepidation of uncooked sauces and gloom and doom never materialized. For someone who is a very bright man, he can really be stupid sometimes.
🙂
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So happy you enjoyed it. Had to laugh about fear of salmonella. From what? The sauce is like a salad dressing, doesn’t need cooking.
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Exactly what I told him. He really can be an idiot sometimes.
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