Lemon-Tarragon Shrimp Pasta
1 lb tail-on shrimp, peeled and deveined
½ cup olive oil
12 oz linguine, cooked
½ cup pasta cooking water
1 lemon (1 ½ tsp zest plus 1 tbsp juice)
2 tbsp chopped fresh tarragon
In a large skillet, cook the shrimp in oil over medium-high fire, turning them once, until they are opaque in the center. This should take about 3 minutes; don’t forget to season.
Add the linguine, cooking water and lemon juice; toss and season.
Garnish with lemon zest and tarragon.