Imagine serving an elegant mid-week dinner in less than 15 minutes. Plump, juicy, tender shrimp bathed in a sauce of fresh olive oil, garlic, parsley, lemon zest and sweet grapefruit, on a bed of pasta. Think of the time you save by using on-hand pantry ingredients with no need for cutting or chopping.
1 cup GREMOLATA extra-virgin olive oil
2 tbsp GRAPEFRUIT White Balsamic
1 tbsp crushed red pepper flakes or 1 chopped red chili
2 pounds fresh, shelled and deveined medium/large shrimp
1 small package linguine (or 1/2 large package)
1 tsp Kosher salt
In a large pot, prepare pasta according to package directions. Remove from heat 2 minutes before recommended cooking time. Reserve 1/2 cup of cooking water, then drain and set aside. In the same pot, heat the olive oil until shimmering. Add chili flakes, then cook over medium-high heat for 20 seconds, stirring constantly. Add the shrimp and cook over high heat, stirring once, until they are barely pink, 2 to 3 minutes. Add pasta and stir with tongs until shrimp are distributed evenly, adding extra pasta cooking water as needed. Add Grapefruit balsamic and stir. Cook for 1 to 2 minutes. Remove from heat. Place in pasta bowls. Season with salt before serving. Optional: Add shaved or grated fresh Parmesan and fresh ground black pepper before serving.