introducing a favorite | lemon linguini & Cajun shrimp

At home in Wisconsin, one menu that regularly makes an appearance is Lemon Linguine over Beach Street Cajun Shrimp. Both recipes are found in The Summer Book by Susan Branch. If you’re not familiar with her books, they combine recipes, quotes, her own artwork, crafts and other home and garden tidbits. I admit I’m kind of a homebody nerd, so this is right up my alley. I can curl up with a blanket and cup of coffee, tuck into one of her books, and happily read cover to cover. My two favorites: Autumn from the Heart of the Home and Christmas from the Heart of the Home

To the menu. A bed of lemony pasta spiked with a few green onions, parsley, tons of black pepper and a sprinkle of freshly grated Pecorino is ideal to showcase the best of our local jumbo shrimp.

Usually we’d serve a crisp white wine; last night, however, a chilly Blue Moon Belgian White went down easily.

Lemon Linguini [serves 6]

Printable recipe for both pasta and shrimp

1 lb. linguini

1/2 c olive oil

zest from 1 large lemon

juice from 2 large lemons

1/2 c chopped green onion

1/4 c chopped fresh parsley

salt & freshly ground black pepper

lots of Parmesan [we prefer Pecorino]

Cook linguini in boiling salted water till done; drain well. Combine next 5 ingredients in a large serving bowl. Add pasta and toss well. Sprinkle over salt and freshly ground black pepper – toss in Parmesan to taste. Serve, or toss in additional ingredients of your choice. [Also pairs great with chicken piccata.]

+ + +

Beach Street Cajun Shrimp [serves 4]

1/2 c olive oil

1 clove garlic, whole [I smashed it slightly with the back of the knife]

2 T Cajun seasoning

2 T lemon juice

2 T minced parsley

1 T brown sugar

1 T soy sauce

16 extra-large shrimp

Combine first 7 ingredients in a 9 x 13 baking dish. Shell and devein the shrimp, pat dry and toss in marinade to coat. Refrigerate 1-12 hrs. Preheat oven to 450° F. Remove garlic clove. Bake for 7-10 min., stirring occasionally – be sure not to overcook. You can also grill them on skewers.

Both recipes as written in The Summer Book