Lemon‑Ginger Shrimp Linguine

Ingredients

• 200 g linguine pasta
• 200 g large shrimp, peeled and deveined
• 2 tablespoons lemon juice
• 1 tablespoon fresh ginger, grated
• 1 teaspoon mustard seeds
• 10 leaves curry leaves
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• to taste salt
• to taste black pepper
• 2 tablespoons fresh cilantro, chopped(optional)

Instructions

1. 1

   Cook the linguine in salted boiling water according to package directions until al dente (about 9 minutes); drain, reserving 1/4 cup pasta water.

2. 2

   In a bowl, combine shrimp with lemon juice, grated ginger, a pinch of salt, and black pepper; let marinate while pasta cooks.

3. 3

   Heat olive oil in a large skillet over medium heat, add mustard seeds and curry leaves, and sauté for 30 seconds until fragrant.

4. 4

   Add minced garlic and the marinated shrimp; cook 2‑3 minutes per side until shrimp turn pink and opaque.

5. 5

   Toss the cooked linguine into the skillet with the shrimp, adding reserved pasta water as needed to create a light sauce; season with additional salt and pepper.

6. 6

   Serve immediately, garnished with chopped cilantro if desired.