Cajun Shrimp with Lemon Linguine

These recipes are from a dear online (but blogless) friend. I've made this several times, with chicken and tofu as well as shrimp, but this was the first time I used raw shrimp (pre-cooked is so much cheaper). It really made a difference!

CAJUN SHRIMP

1/2 c. olive oil
1 clove garlic, whole but crushed
2 T. cajun seasoning
2 T. lemon juice
2 T. minced parsley
1 T. brown sugar
1 T. soy sauce (I use tamari)
16 XL shrimp

Combine first seven ingredients in a 9x13 baking dish. Shell and devein the shrimp, pat dry, and toss in marinade to coat. Refrigerate 1-12 hours. Preheat oven to 450. Remove garlic clove. Bake for 7-10 minutes, stirring occasionally. Be sure not to overcook. You can also grill them on skewers.

LEMON LINGUINE

1 lb. linguini
1/2 c. olive oil
zest from one lemon
juice from 2 lemons
1/2 c. chopped green onion
1/4 c. chopped fresh parsley
Kosher salt and freshly ground pepper
lots of parmesan cheese

Cook linguini in boiling salted water until done; drain well. Combine next 5 ingredients in a large serving bowl. Add pasta and toss well. Sprinkle with salt and pepper--toss in parmesan cheese to taste. Serve, or toss with additional ingredients of your choice.

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sauteed Haricot Vert

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grapes