- 1 (16 ounce) package linguine pasta
- 1/2 cup olive oil
- 1/2 cup pineapple juice
- 1/2 cup no-pulp orange juice
- 5 teaspoons grated orange zest
- 5 teaspoons lemon zest
- 1 teaspoon salt
- 1 teaspoon pepper
- 5 cloves garlic, peeled
- 1 pound medium shrimp - peeled and deveined
- 2 tablespoons chopped fresh parsley
- 2 tablespoons grated Parmesan cheese
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the linguine, and return to a boil. Cook until the pasta has cooked through, but is still firm to the bite, about 11 minutes.
- While pasta is cooking, combine the olive oil, pineapple juice, orange juice, orange zest, lemon zest, salt, pepper, and garlic in a blender. Blend on high speed until smooth.
- Pour sauce into a large skillet over medium-high heat. Bring to a simmer and cook for 2 minutes. Add the shrimp and parsley; cook until shrimp are pink and cooked through, 3 to 5 minutes.
- Drain the linguini, and place on a serving platter. Spoon the shrimp and sauce over the pasta, and top with a sprinkle of Parmesan cheese.
04/17/2018
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