Description
This fruity shrimp scampi has a citrus kick.
Ingredients
- 1 (16 ounce) package linguine pasta
- ½ cup olive oil
- ½ cup pineapple juice
- ½ cup no-pulp orange juice
- 5 teaspoons grated orange zest
- 5 teaspoons lemon zest
- 1 teaspoon salt
- 1 teaspoon pepper
- 5 cloves garlic, peeled
- 1 pound medium shrimp – peeled and deveined
- 2 tablespoons chopped fresh parsley
- 2 tablespoons grated Parmesan cheese
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the linguine
- and return to a boil. Cook until the pasta has cooked through
- but is still firm to the bite
- about 11 minutes.
- While pasta is cooking
- combine the olive oil
- pineapple juice
- orange juice
- orange zest
- lemon zest
- salt
- pepper
- and garlic in a blender. Blend on high speed until smooth.
- Pour sauce into a large skillet over medium-high heat. Bring to a simmer and cook for 2 minutes. Add the shrimp and parsley; cook until shrimp are pink and cooked through
- 3 to 5 minutes.
- Drain the linguini
- and place on a serving platter. Spoon the shrimp and sauce over the pasta
- and top with a sprinkle of Parmesan cheese.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 6