Lemon Linguine With Shrimps And Pistachios
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In a pan, brown the peel of 1 lemon with the garlic clove in 2 tablespoons of evo olio.
Add the shrimp and a pinch of pepper, then cook for about 2 minutes. Remove the clove.
Drain the pasta (cooked to al dente) and add it to the pan.
Add about 2 tablespoons of lemon juice, the chopped pistachios, a ladle of pasta water and stir well for about 2-3 minutes.
Garnish with more pistachio and serve!
E ora si mangia, Vincenzo’s Plate….Enjoy!