Lemon Shrimp Linguine

Did you know that linguine comes from Liguria, in the northwestern region of Italy? It means “little tongues” in Italian. Nearly identical to fettuccine, I've been cooking with linguine more often lately. In part, this is because I've transitioned to eating more shrimp than salmon with pasta, somehow associating fettuccine with salmon and linguine with non-fish seafood, such as squid. Call it culinary logic of the highly personal variety.

Ceramic bowl was wheel-thrown and glazed by me.

This Lemon Shrimp Linguine was developed out of necessity: weekday hunger after a long day, when ambition is low but standards remain inconveniently intact. It balances the brightness of lemon and shrimp's gentle brininess with the creaminess of milk, the sharpness of salt, and zucchini's melancholy sweetness. Easy to assemble on the stovetop in a nonstick pan, this linguine is destined to become one of those recipes you return to over and over again.

INGREDIENTS

[serves 1]

eight medium-sized shrimp, peeled, deveined and roughly chopped

half a lemon, zest and juice

one garlic clove

a quarter cup of finely diced zucchini

a third cup of whole milk

a tablespoon of unsalted butter

two pinches of salt

three pinches of gochugaru, optional

a quarter-coin-sized bundle of dry linguine + salt

Bring a pot of water to a boil, and add salt and linguine. Once cooked al dente, remove from the heat, rinse under cold water and set it aside. Save a teaspoon of pasta water.

Heat a nonstick pan over high heat, and add milk, garlic and zest. Add butter, and immediately reduce the heat to medium. Add zucchini, and then add shrimp and lemon juice as the zucchini begins to soften. Stir and let the liquid thicken until the shrimp begin to turn opaque. Remember that this is quick-fire cooking, so the zucchini softens and the shrimp turn opaque quickly.

Add cooked linguine and coat it with the sauce. If needed, add the reserved pasta water. Season with salt and optional gochugaru. Remove from the heat and serve immediately.

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