Make This Tonight: Shrimp Linguini

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It’s a little hard to write a cooking column when you don’t have a kitchen (mine has been in renovation for five months). But it’s even harder for someone like me, who loves to cook, to go without cooking very much.

So for Valentine’s Day, I borrowed a kitchen. Avocado toast (about all I can make right now) simply wasn’t cutting it. I made one of my favorite pasta dishes, which is what I can loosely describe as fancy comfort food.

This is kind of like shrimp scampi, but rather than tons of butter, I use pasta water and cheese to richen the flavor without making it too greasy. Most of the instructions to cooking this are easy, but you should branch out and cook the pasta the way I suggest. It makes the noodles incredibly flavorful. Make this next time you crave cooking and want to impress someone with something you can pull together pretty quickly. Also, if you use clarified butter, you don’t need to worry about it burning. Serve it with Persephone bread and some good wine.

Shrimp linguini

 

 

 

This column was originally published in the Jackson Hole News and Guide. 

Allison Arthur

Owner and publisher of Dishing magazines in Jackson and Park City.

Terra
Tom Evans