Shrimp and Radish Linguini
8 ounces linguini – uncooked
1/4 cup olive oil
1 tablespoon chopped garlic
1 pound extra-large shrimp – peeled and deveined
1 cup thinly sliced green onions (scallions)
3/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons lemon juice
Cook linguini according to package directions; drain and set aside.
Meanwhile, in a large skillet warm oil over low heat. Add garlic; cook and stir until golden, about 4 minutes. Increase heat to medium-high; add shrimp in a single layer; cook until pink on the bottom, about 2 minutes. Turn and cook until flesh is white in the center, about 2 minutes longer.
Stir in radishes, green onions, salt, pepper and lemon juice; cook and stir 30 seconds longer.
Serve over a bed of linguini and sprinkle with chopped parsley, if desired.