Shrimp linguine with garlic, butter, and lemon

1. Boil pasta as per instructions. Alternately, break linguine into half and immerse in boiling water with salt. Cook for 9 mins or until al dente. Drain in a colander.
2. In a non-stick, heat olive oil and add minced red onions, minced garlic, chopped cilantro stems, green chilis. Add frozen/fresh shrimp (peeled and deveined) and peas (and other vegetables if you want. Not necessary).
3. Add freshly ground black pepper, salt, garlic powder, dry oregano, and freshly squeezed lemon juice. Add the boiled pasta. Chop 1 tsp butter into pieces and place the pieces evenly on the pasta. Let it melt, then stir. Taste for salt and lemon juice. You may garnish it with sliced lemons.
   
   You might also like Linguine with homemade basil pesto, grape tomatoes and wilted spinach (vegetarian pasta).

Linguine with homemade basil pesto, grape tomatoes and wilted spinach.

Method:

1. Boil a saucepan of water, enough to cook the pasta al dente. Stir once to separate.
2. Remove from heat and drain pasta in a colander, running through cold water.
3. In a non stick pan, saute sliced onions, celery, and garlic. Add grape tomatoes cut into halves, some baby spinach, salt and pepper.
4. Add pasta to the pan and the homemade pesto (I used basil, garlic powder, olive oil, salt and pepper).
5. Sprinkle grated parmesan and serve warm.