Summer Shrimp Pasta

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It was a warm day on Hilton Head Island. My family was staying at a house not too far from the ocean. We walked to the beach early in the morning and spent the whole day getting kissed by the sun and cooled by the waves.

A day at the beach invokes a different kind of hunger, the kind that inspires a 10-year-old to order from the adult menu. As a young foodie, I was elated. I scoured the menu. This was the big time — something I had looked forward to for quite a while. Goodbye, mac and cheese. So long, chicken tenders. I was ready for a real meal.

My order? Shrimp pasta: fresh, sautéed prawns, butter, garlic, and red pepper flakes mingling with linguine, packing loads of flavor into each and every bite. I was in heaven, and I devoured the entire plateful.

Looking back, this was one of my earliest memories of loving restaurants. It was one of the first times I was excited about food and truly passionate about the experience of a good meal with great people. I held onto that passion, searching for it with each passing meal. And I continue to search for it in my own kitchen in the recipes I develop for my food blog.

Shrimp Pasta Instructions

Today I re-create that summer shrimp pasta with all the simplicity and memories I can muster. I bring a large pot of salted water to a boil and cook linguine al dente. I sauté the freshest shrimp I can find with lots of butter, garlic, salt, pepper, red pepper flakes, and lemon juice. I add a pinch of pasta water to create a sauce in the pan, then I toss this sauce with the pasta and finish it off with lemon wedges and fresh Italian parsley.

This summer I encourage you to celebrate your younger self with dishes that induce nostalgia. I’ll be starting with summer shrimp pasta.

Tags: Healthy Recipes, Quick Recipe Ideas, Sunday Dinner Ideas, International Cuisine, Summer recipes

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Written By

Christina Musgrave

Christina Musgrave is a recipe developer, food photographer, and writer. She’s always looking forward to her next meal.... See Full Bio

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