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Prep Time: 15 minutes, Cook Time: 30 minutes, Serves 6
1 (1 lb.) box Henry's Market Organic Linguine 2 Tbsp. sea salt 1/4 c. olive oil 3 Tbsp. Henry's Organic Butter 8 cloves garlic, minced 1/2 tsp. red pepper flakes 1 1/2 lb. shrimp, thawed and peeled 1/3 c. white wine 2 Tbsp. Grand Marnier or orange liqueur juice and zest of one lemon sea salt and black pepper 3 Tbsp. Italian flat leaf parsley, finely chopped Cook pasta according to package instructions. Add two tablespoons salt to boiling water. When pasta is cooked, drain, drizzle with olive oil and set aside. Heat oil and butter in a large sauté pan. Add garlic and red pepper flakes; cook for about 2 minutes. Add shrimp. Cook for 3 minutes longer or until the shrimp turn pink. Remove pan from heat, add wine and Grand Marnier. Add lemon juice and zest. Cook for 30 seconds longer. Add salt and pepper to taste. Add pasta. Toss until well coated. Place in serving bowl and garnish with parsley. |
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