Lemony garlic shrimp tossed with linguine, peppery salad alongside

$3.90/servingat the cheapest of your stores this week · 9 ingredients on sale

Ingredients

• shrimp300 g
• linguine200 g
• garlic5 cloves
• lemon1 ea
• olive oil5 tbsp
• ground cayenne (optional)¼ tsp
• parsleya handful
• arugula3 handfuls
• parmesan cheese25 g

Method

1Prep

• •Thinly slice the garlic.
• •Zest and juice the lemon.
• •Chop the parsley.
• •Pat the shrimp very dry and season with salt.
• •Bring a large pot of well-salted water to a boil.

2Pasta

• •Cook the linguine to 1 minute shy of package time.
• •Reserve a full mug of the pasta water.
• •Drain the linguine.

3Shrimp

• •Meanwhile, add 4 tbsp of the olive oil and the sliced garlic to a large cold pan, with the cayenne if desired.
• •Warm over medium heat until the garlic is pale gold, 2 to 3 minutes.
• •Push the garlic to one side of the pan.
• •Raise the heat to medium-high.
• •Add the shrimp in one layer and cook 90 seconds per side until pink and just curled.
• •Turn off the heat.

4Marry them

• •Add the drained linguine, the lemon zest and juice, and ⅓ cup of the reserved pasta water.
• •Toss vigorously 1 minute until a light sauce clings to the strands.
• •Fold in the parsley.

5Plate

• •In a bowl, toss the arugula with the remaining 1 tbsp of olive oil and a squeeze of lemon.
• •Shave the parmesan over the salad.
• •Twirl the pasta into bowls and serve with the salad beside.