Last night I chose a recipe by Giada - Linguine with Butter, Pecorino, Arugula, and Black Pepper. I didn't have pecorino or arugula, so I replaced them with Parmesan and spinach.
Ingredients (I cut this in half)
- 1 pound linguine
- 1/4 cup (1/2 stick) butter, room temperature
- 1 1/4 cups very finely grated Pecorino Romano
- 1 1/2 teaspoons freshly ground black pepper
- 1 cup coarsely chopped arugula
- Bring a large pot of salted water to a boil over high heat.
- Add the linguine and cook until it is al dente, stirring frequently, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Immediately toss the hot pasta in a large bowl with the butter to coat.
- While tossing the linguine, gradually sprinkle the cheese, pepper, and enough of the reserved cooking liquid evenly over the linguine to moisten.
- Add the arugula and toss to combine.
- Season the pasta, to taste, with salt.
I always use olive oil with pasta, never butter, but I loved how it coated the linguine and helped the cheese to stick. Arugula would have given it a nice nutty flavor that would have complemented the black pepper, but spinach was a fine substitute. When I'm looking for something quick and easy again, I would definitely think of this recipe.
Jon made himself some shrimp to go along with the pasta. He was already eating by the time I was looking to snap some pictures, so this is the best I could get -
To cook them, he heated olive oil in a small saute pan, then added 2 large cloves of chopped garlic. Then he added the shrimp, and mixed in some paprika, cayenne, and chili powder. They were such a beautiful color and smelled heavenly - I wish I ate shrimp!
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