Cooking Louisiana  -  Bubba T.’s Shrimp Lemon Zest Linguini
Bubba T.’s Shrimp Lemon Zest Linguini

25 – 30 Shrimp (1 ½ lb)
2 Tbs. Olive Oil
¼ stick Butter
Lemons zest from med. size lemon
Juice from half of a lemon.
1 Tbs. Magic Swamp Dust seasoning
½ tsp. Black Pepper
1 Tbs. Parsley flakes
¼ cup Parmesan cheese
Cayenne pepper
1 - 8 oz. pk. Linguini pasta
Half pint Heavy whipping cream

Peel and de-vein shrimp, rinse and pat dry. Season with Magic Swamp Dust seasoning and black pepper. Sauté shrimp in olive oil and butter. When shrimp are pink, (about two minutes) add lemon juice, lemon zest and heavy cream, cook about three to five minutes stirring constantly. Add parsley, parmesan cheese and pasta. Cook until sauce thickens then add cayenne pepper to taste. Serve while hot.