I think I am slowly getting back in the groove of posting more regularly. I'm also baking and cooking more regularly too. I think I went into a blogging and baking slump there for a while........This recipe comes from the Taste of Home Annual Quick Cooking cookbook. I found two of these in a thrift store and love them! I think that Quick Cooking has become Simple & Delicious but I liked it better when it was Quick Cooking. Way less advertisements!
Anyhow when I came across this recipe, I realized that my daughter in law had just made it a few days earlier. It's very, very good. The lemon flavor comes out the most. If you're not a serious lemon lover you may want to reduce the amount added to this dish. However, if you love lemon then this amount would be fine! It's so simple to prepare and pairs off great with a salad and crusty bread (dripping in butter, of course!). I used jumbo uncooked frozen shrimp and they were so good....I will definitely be making this one again!
1/2 cup olive oil or vegetable oil (I used olive)
1/2 cup orange juice
1/3 cup lemon juice
3 to 4 garlic cloves, minced
5 teaspoons grated lemon peel
4 teaspoons grated orange peel
1 teaspoon salt
1/4 teaspoon pepper
1 package linguine (1 lb) I used thin spaghetti
1 pound uncooked medium (I used jumbo) shrimp, peeled and deveined
Shredded Parmesan cheese
In a blender or food processor, combine the first 8 ingredients; cover and process until blended. Pour into a large skillet; heat through. Meanwhile, cook pasta according to package directions. Add shrimp to garlic mixture; cook for 5 minutes or until shrimp turn pink. Thicken if desired. Drain pasta; top with shrimp. Sprinkle with Parmesan cheese and parsley.