Lemon Linguine With Cajun Shrimp

• Lemon Linguine
• 1 pound linguine
• 1/2 cup extra virgin olive oil
• zest of 1 large lemon
• juice from 2 large lemons
• 1/2 cup chopped green onion
• 1/4 cup chopped flat-leaf parsley
• salt, to taste
• freshly cracked black pepper, to taste
• Pecorino cheese, for grating
• Cajun Shrimp
• 1/2 cup extra virgin olive oil
• 1 garlic clove, smashed into a paste
• 2 tablespoons Cajun seasoning
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons minced flat-leaf parsley
• 1 tablespoon brown sugar
• 1 tablespoon soy sauce
• 16 extra-large shrimp

1. Cook linguine in boiling salted water according to package instructions, or until al dente; drain well.
2. Combine next 5 ingredients in a large serving bowl. Add pasta and toss well. Sprinkle over salt, freshly cracked black pepper and Pecorino, to taste. Toss again. Top with Cajun Shrimp and serve immediately.
3. Combine first 7 ingredients in a 9 x 13 baking dish.
4. Shell and devein the shrimp, pat dry and toss in marinade to coat. Cover with plastic wrap and refrigerate at least 1 hour and up to 12 hours.
5. Preheat oven to 450u0b0 F.
6. Bake the pan of shrimp 7 to 10 minutes, stirring occasionally - be sure not to overcook. You can also grill them on skewers. Serve hot from the oven atop a bed of Lemon Linguine.

lemon linguine, linguine, extra virgin olive oil, lemons, green onion, flatleaf, salt, freshly cracked black pepper, pecorino cheese, cajun shrimp, extra virgin olive oil, garlic, cajun seasoning, freshly squeezed lemon juice, flatleaf parsley, brown sugar, soy sauce, shrimp

Taken from food52.com/recipes/9108-lemon-linguine-with-cajun-shrimp (may not work)