How to make it

  • Combine oil, garlic and dill in a Zip-loc bag. Add shrimp and squeeze bag to coat shrimp with seasoning mixture; seal bag. Let stand for 30 minutes.
  • Cook linguine in boiling salted water according to directions. Add peas during the last 2 minutes of cooking. Drain when cooked.
  • Meanwhile, combine cream, lemon peel, garlic and pepper in a saucepan. Bring to a simmer over low heat and cook, stirring frequently, for 5 minutes or until slightlly thickened.
  • Remove shrimp from bag and thread onto soaked skewers. Grill skewers over medium heat for 3 to 4 minutes per side or until shrimp are pink. Do not overcook.
  • Pour sauce over linguine and sprinkle with Parmesan cheese. Plate and serve with shrimp skewers on top of linguine.

Reviews & Comments 1

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    " It was excellent "
    chefmeow ate it and said...
    Yummers. Love the sound of this recipe. Great post. You've got my 5.
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