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PASTA - Linguine with Peppery Shrimp
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| 2 lbs | large shrimp, peeled and deveined |
| 1 | lemon |
| 1 tbsp | chopped fresh thyme, divided |
| 3 tbsp | butter |
| 8 oz | uncooked linguine |
Combine 1/2 tsp kosher salt, 1 1/2 tsp black pepper and shrimp, tossing to coat. Heat a large skillet over medium high heat. Coat pan with cooking spray. Add shrimp, sauté 4 minutes or until shrimp are done. Grate lemon rind to measure 1/2 tsp; juice lemon to measure 3 tbsp. Combine rind and juice in a small saucepan over medium heat; add 2 tsp thyme. Bring to a boil; add butter, stirring constantly with a whisk until butter melts.
Bring 6 quarts water to a boil; stir in 1 tbsp salt. Add pasta; cook 10 minutes or until al dente. Drain, reserving 2 tbsp pasta water. Add shrimp, butter mixture, reserved pasta water, and 1/2 tsp salt to pasta, tossing to coat.
Sprinkle with remaining 1 tsp thyme.
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