Caramelized lemons add zippy bursts of roasted lemony flavor to this dish.
The concept is simple.
Saute shrimp with shallots, garlic, lemon, and toss with spinach and linguine.
Elise Bauer
Pretty straightforward, right?
Here’s where it gets interesting.
Those sauteed lemon slices get minced and added to everything else.
Elise Bauer
Try it, you’ll see!
Just confirm the lemon is very thinly sliced and that you saute it long enough to get thorough browning.
While the pasta water is heating, cook the lemon slices.
Elise Bauer
Heat 2 Tbsp olive oil in a large saute pan on medium high heat.
Add the thinly sliced lemons to the pan and cook until browned and softened, 7 to 8 minutes.
Remove from pan, set aside to cool.
Elise Bauer
Once the lemon slices are cool, mince them.
Once the pasta water is boiling, add the linguine pasta to cook.
Add 1 Tbsp olive oil back to the pan you had used to cook the lemons.
Elise Bauer
Heat on medium high heat.
Add the sliced shallots.
Cook until softened and lightly browned, about 4 to 5 minutes.
Elise Bauer
Add the garlic and cook a minute more.
Add the spinach and the minced lemon to the pan and toss to wilt the spinach.
Add about 1/2 cup pasta water to the pan.
Elise Bauer
Add salt and pepper to taste.
Sprinkle with grated Parmesan cheese to serve.
Elise Bauer
