Creamy Lemon Jumbo Shrimp Linguine
with DIY Old Bay-Cheddar Biscuits
When life gives you lemons make creamy lemon jumbo shrimp linguine for a truly memorable dinner! Don't forget to serve it with "made from scratch" cheesy Old Bay biscuits!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
285 g
Jumbo Shrimp
(Contains: Shrimp)
227 g
Fresh Linguine
(Contains: Egg, Wheat)
1.5 cup
All-Purpose Flour
(Contains: Wheat May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
113 g
Baby Heirloom Tomatoes
1 unit(s)
Lemon
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
56 mL
Cream
(Contains: Milk)
86 mL
Sour Cream
(Contains: Milk May contain traces of: Milk)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Crustaceans, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
7.5 g
Old Bay Seasoning
(Contains: Mustard, Sulphites May contain traces of: Milk, Tree nuts, Peanuts, Sesame, Soy, Wheat)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
12 g
Baking Powder
(May contain traces of: Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat, Triticale)
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Start prepping when the oven comes up to temperature! (TIP: If you don't have an oven-proof pan, transfer the pot pie mixture to a 9x13-inch baking dish.)
- Bring a large pot of salted water to a boil over high (use same for 4 servings).
- In a small bowl, reserve 1/4 cup (1/2 cup) flour and set aside. (This will be used later!)
- In a medium bowl, whisk together 1 cup (2 cups) flour, baking powder, 2 tbsp (4 tbsp) water, 1 tsp (2 tsp) sugar and 1/2 tsp (1 tsp) salt.
- To the same bowl, add the sour cream, half the cheddar, half the Old Bay Seasoning (use all for 4 servings) and stir together.
- Sprinkle the remaining flour on your counter.
- Using your hands, roll the dough on the counter in a circular motion until it forms into a ball.
- Divide into 2 portions and press each portion into a 1/2-inch thick round disc.
- Wrap each with plastic.
- Place in the freezer to chill.
- To the boiling water, add linguine. Cook for 10-13 min, until tender but still firm to the bite.
- Reserve 1/2 cup (1 cups) pasta water.
- Strain linguine, then return to the pot, off heat.
- Meanwhile, halve tomatoes.
- Zest, then juice lemon.
- Line a baking sheet with parchment paper.
- Remove the biscuit dough from the freezer.
- Cut each disc into quarters. (NOTE: You will have 8 pieces in total.)
- To the prepared baking sheet, arrange biscuits, then sprinkle with remaining cheese.
- Bake in the middle of the oven for 10-12 min, until biscuits are puffed up and golden.
- Drain and rinse shrimp, then pat dry with paper towels.
- Remove and discard shrimp tails.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then tomatoes and shrimp. Cook for 1-2 min, stirring often, until tomatoes begin to soften.
- Sprinkle Cream Sauce Spice Blend. Cook for 30 sec, until fragrant.
- To the same pan, add cream, 1 tbsp (2 tbsp) lemon juice, 1 tsp (2 tsp) lemon zest and 1/4 cup (1/2 cup) reserved pasta water. (TIP: For a lighter sauce consistency, add [reserved pasta] water, 1-2 tbsp at a time.) Cook for 2-3 min, stirring occasionally, until shrimp just turn pink and sauce thickens slightly.** Season with salt and pepper.
- To the pot with linguine, add sauce, then toss to coat.
- Divide linguine between bowls.
- Serve biscuits alongside.
