Maine’s hardworking fishermen began netting and trapping in the North Atlantic’s icy waters for sweet and succulent shrimp last week. This years season, the longest season since 1991, has been extended by 28 days. ending May 29, thanks to a projected abundance of the tasty shellfish, a taste of the sea in every one.
This recipe is quick, easy, variable, and with a baguette will be the ideal meal to look forward to after a day of finals prep and writing papers. Its satisfaction will tide you through the night of school work and the carbs from the pasta will give you energy as well.
Anne McCormack, former owner of the village bakehouse, is an English major who also teaches cooking classes at her farm in New Gloucester.
Shrimp Scampi cook time: 12 minutes
1 pound fresh Maine shrimp, shelled
1/4 cup butter & splash olive oil
1/2 teaspoon salt
3 cloves garlic, crushed
2 tablespoons chopped fresh parsley
1/2 teaspoon lemon zest
1 tablespoons fresh lemon juice
1/2 pound linguine
Boil water for pasta.
In large pan, melt butter and olive oil. Add shrimp and sauté for a couple of minutes. Combine remaining ingredients just long enough to heat through. Serve over linguine.