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
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!!!