Linguine with Peppery Shrimp

This is dinner tonight!
Thought that I would share.
Steph~
Linguine with Peppery Shrimp



A generous amount of black pepper brings some welcome heat to this pasta dish.

Yield: 6 servings (serving size: about 1 1/3 cups)


Ingredients
2 pounds large shrimp, peeled and deveined
1 lemon
1 tablespoon chopped fresh thyme, divided
3 tablespoons butter
8 ounces uncooked linguine
Preparation
Directions: Combine 1/2 teaspoon kosher salt, 1 1/2 teaspoons freshly ground black pepper, and shrimp, tossing to coat shrimp. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp; sauté 4 minutes or until shrimp are done. Grate lemon rind to measure 1/2 teaspoon; juice lemon to measure 3 tablespoons. Combine rind and juice in a small saucepan over medium heat; add 2 teaspoons thyme. Bring to a boil; add butter, stirring constantly with a whisk until butter melts. Bring 6 quarts water to a boil; stir in 1 tablespoon kosher salt. Add pasta; cook 10 minutes or until al dente. Drain, reserving 2 tablespoons pasta water. Add shrimp, butter mixture, reserved pasta water, and 1/2 teaspoon kosher salt to pasta, tossing to coat. Sprinkle with remaining 1 teaspoon thyme.

Nutritional Information
Calories:352
Fat:8.9g (sat 4.3g,mono 1.9g,poly 1.2g)
Protein:36g
Carbohydrate:30.7g
Fiber:1.4g
Cholesterol:245mg
Iron:4.9mg
Sodium:674mg
Calcium:94mg
Maureen Callahan, MS, RD, Cooking Light, AUGUST 2010