This fruity shrimp scampi has a citrus kick.
Ingredients
- linguine pasta: 1 pack (16 ounce pack)
- olive oil: 0.5 cup
- pineapple juice: 0.5 cup
- no-pulp orange juice: 0.5 cup
- orange zest: 5 tsp (grated)
- lemon zest: 5 tsp
- salt: 1 tsp
- pepper: 1 tsp
- garlic: 5 clove (peeled)
- medium shrimp: 1 pound (peeled and deveined)
- fresh parsley: 2 Tbsp (chopped)
- Parmesan cheese: 2 Tbsp (grated)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
