Recipe of the Week: Shrimp Linguine with Lemon and Pine Nuts

This easy pasta dish is one of my favorite summertime recipes --- light, refreshing and minimal heat required. I've adapted it from Jamie Oliver's Cook with Jamie. Oliver uses long, paper-thin tagliarini and more lemon and olive oil, but my version is a little lighter. It's a great dish for lazy summer evenings, and even tastier the next day as leftovers. Serve it with a buttery chardonnay and call it a day!

Serves 4

• 3 ounces pine nuts, divided
• Zest and juice of 1 large lemon
• 1/2 large bunch fresh flat-leaf parsley, leaves picked, half finely chopped and half left whole (about 1/2 cup total)
• ½ cup extra-virgin olive oil
• 5 ounces freshly grated Parmesan cheese, plus extra for shaving
• 2 ounces freshly grated pecorino cheese
• Freshly ground black pepper, to taste
• Sea salt, to taste
• 1 lb. fresh linguine 
• 20 medium to large shrimp, peeled and deveined

1. Put a large pot of salted water on to boil.
2. Smash half the pine nuts into a paste, then put them into a big, heatproof bowl with remaining whole pine nuts, lemon zest and juice, chopped parsley, and olive oil. Stir, then add the Parmesan and pecorino. Reserve 1 T lemon juice for shrimp.
3. Sit sauce bowl on top while water heats up—this will take the chill out. When water starts to boil, remove bowl and add pasta to pot. Cook pasta according to package instructions; drain, reserving about 1/4 cup cooking water.
4. Saute shrimp in a skillet over medium heat with salt, pepper and lemon juice. Set aside.
5. Toss pasta with sauce and reserved cooking water. The heat from the pasta will melt the cheese, allowing the lovely sauce to coat it.
6. If you find the sauce too thick, add a little more water; it should be incredibly silky, fresh, and fragrant. Have one last taste to balance the flavors. Add some Parmesan and a sprinkle of parsley; serve immediately.