Ingredients 1/2-16 oz box (8 oz) Notta Pasta Linguine
1/2 cup finely chopped Italian parsley
1 tablespoon finely grated lemon zest (no pith)
4 large cloves garlic, finely minced
1/2 cup fresh squeezed lemon juice
1 lb large shrimp, peeled and deveined
1/2 cup sun-dried tomatoes
1 tablespoon extra virgin olive oil
3 anchovies
1 large onion, cut into thin crescents
1 teaspoon salt
1/2 teaspoon cracked black pepper
1/4 cup grated Parmesan cheese
Garnish: parsley sprigs and lemon wedges

Directions

1.	Put a large pot of salted water on to boil.
2.	To make the gremolata, in a small bowl mix together parsley, lemon zest and garlic. Set aside.
3.	In a flat bottom dish, mix 2 tablespoons of gremolata, lemon juice and shrimp. Mix together well so that all shrimp have a chance to marinate in sauce. Place in refrigerator.
4.	Slice the sundried tomatoes in thin slices. Soak in a bowl with 1/2 cup hot water. Set aside.
5.	In a large nonstick skillet, heat oil, onions, anchovies, salt and pepper over medium high heat. Sauté until anchovies are dissolved (break up with the back of a spoon) and onions are wilted.
6.	Add shrimp with gremolata. Sauté until the shrimp are just done (opaque). Remove shrimp to a plate from pan with a slotted spoon. Cover to keep warm.
7.	Meanwhile, boil Notta Pasta according to directions on box. Drain and add to skillet with remaining gremolata and sundried tomatoes with water. Mix well.
8.	Remove from heat. Toss in Parmesan cheese. Pour into your favorite serving platter. Top with shrimp.
9.	Garnish with fresh parsley sprigs and lemon wedges. Serve immediately. Enjoy!