Creamy Lemon-Pepper 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!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
285 g
Crevettes géantes
(Contient: Crevettes)
227 g
Linguines faîches
(Contient: Oeuf, Blé)
1.5 tasse(s)
Farine tout usage
(Contient: Blé Peut contenir : Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites)
113 g
Tomates cerises anciennes
1 pièce(s)
Citron
¼ tasse(s)
Cheddar, râpé
(Contient: Lait)
56 ml
Crème
(Contient: Lait)
86 ml
Crème sure
(Contient: Lait Peut contenir : Lait)
2 cs
Mayonnaise
(Contient: Oeuf, Moutarde Peut contenir : Crustacés, Poisson, Gluten, Lait, Moutarde, Noix, Sésame, Soya, Sulfites, Blé)
7.5 g
Assaisonnement Old Bay
(Contient: Moutarde, Sulfites Peut contenir : Lait, Noix, Arachides, Sésame, Soya, Blé)
10 g
Mélange d'épices pour sauce crémeuse
(Contient: Blé Peut contenir : Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites)
12 g
Poudre à pâte
(Peut contenir : Crustacés, Oeuf, Poisson, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites, Blé, Triticale)
Ustensiles
Instructions
- 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.
