Recipe: <!-- -->Shrimp Linguine with Lemon-Parsley Sauce<!-- -->
This easy pasta combines succulent, quick-cooking shrimp with a wonderfully savory sauce that’s conveniently made in a food processor or blender. Anchovy adds depth of flavor to the dish, but you...
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Ingredients
- 1 cup loosely packed fresh flat-leaf parsley leaves
- 3 tablespoons capers, drained and coarsely chopped
- 2 cloves garlic, chopped
- 1 lemon, zest and juice of
- 1 anchovy fillet (optional)
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- 5 tablespoons extra-virgin olive oil, divided
- 1 1/2 pounds large shrimp, peeled and deveined
- 10 ounces linguine
- 1/2 teaspoon crushed red chile flakes
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