Like some Place warm

Can you believe this weather here in Maine? Well, I have just had it with all this snow.  The new twenty inches on top of the already foot is enough . I need  a little sun and green, but since I am not getting that I made something for my book group last night that is almost like going to somewhere warm. 

I belong to a great book group which  has been around for about fifteen years. We usually discuss the book, but we always eat and drink well. Two nights ago was even less discussion and more  eating and drinking.  I was late thinking up something to bring and went to the market to see if I could be inspired. I saw the frozen shrimp . Time was of the essence and this just came to me.  As I was preparing this concept the idea of original recipe came to mind. How does one know if this recipe is original? Me being the kind of foodie cook that reads a lot of cook books / magazines/ TV/ internet and takes recipes and tweaks them for her own, who knows what is or isn't "original."  It's just good food, so make it; you will love it.   

Have I told you how much I love lemons, preserved, fresh any way you add it? If you like shrimp, garlic, and lemons, a more intense shrimp scampi-like dish, you will like this. It could not be easier, and can be adapted for many variations.   The book club rendition, made with already-cooked shrimp, was an appetizer served with toasted peasant bread to sop up the lemony garlic sauce with the shrimp.   The group thought it was great. Since there were only four of us I should say some of them did like it.  Last night's version was made with raw shrimp and served over linguini, and I thought it was even better.

Lemony Shrimp over Linguini  (serves 4)

 Thaw 1 -1 lb. bag of cooked or raw large 41-50 count shrimp. 

In a heavy bottomed saute´ pan heat 2 tablespoons olive oil.

Add:

2 large cloves of garlic crushed

1/2 of preserved lemon chopped

1 teaspoon of harissa (depending on how spicy you like it, you may want more or less). This product can be purchased on line at Crate&Barrel.com and is a must have in any cupboard. I love this one but intend in the future to make it myself to see if I can make it better. Which I think will be difficult since this one is very good).

When the mixture is cooked and blended (a minute or two) stir in the juice of 

1 fresh lemon

Then add the shrimp and toss into the mixture. 

Then add 1 T. butter  if you wish, but not necessary. 

Add a handful of chopped cilantro and the shrimp. Saute´until the shrimp just turns pink.

Add the drained linguini pasta (which was cooking while you made the shrimp dish). I used half whole wheat and half semolina.

If the mixture seems dry, you may want to add a bit of the pasta water. 

If you use cooked shrimp let it sit for  an hour to absorb the flavors before adding pasta.

Tip: By adding the hot, just-cooked pasta into the shrimp mixture in the saute pan, rather than serving the shrimp over the pasta, you will give the pasta a chance to absorb the flavor of the sauce.