linguine with shrimp

I did it. I followed a recipe. And it’s one I wouldn’t have thought up on my own. Except I did make a couple of changes (does that still count?).

Instead of high-quality crab, which, let’s face it, I just cannot afford, I opted for shrimp. Both are delicate and mildly sweet and I thought the swap would be appropriate. And because I couldn’t find the chiles that were called for, I used regular old jalapenos. I stuck with lemon zest and juice, but looking back I think lime would work well with the chiles.

The combination of heat, tart, and sweet worked beautifully (yes, beautifully) with the creaminess of the sauce, which was made by combining a crap load (official term) of butter with pasta cooking liquid.

My S.S. said it tasted healthy. “Is it healthy?” No, I’m sorry. It’s not. Keep your pants on.

Though the flavors and ingredients remind me of summer, this is a surprisingly hearty pasta dish perfect for a chilly winter’s dinner. Click here for the recipe.

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