Beach Street Lemon Chicken Linguine

Ingredients:

1 lb. linguini (or Fettucini)
2 T. olive oil
Zest from one lemon
Juice from one lemon
½ c. chopped green onion
¼ c. chopped fresh parsley
Salt and freshly ground pepper
Parmesan cheese

Marinade:
½ c. olive oil
2 cloves garlic, whole
2 T. Cajun seasoning
1/4 c. lemon juice
2 T. minced parsley
1/4 c. brown sugar (or more if you like it a little sweeter)
3 T. soy sauce
2 chicken breasts, sliced. (OR 16 extra large shrimp)

Directions:

Combine the marinade ingredients in a Ziploc bag. Slice thawed chicken (or shrimp). Pat dry and toss in marinade to coat. Refrigerate 1-12 hours (I've not marinated for any time at all and it's still really good). Cook marinated chicken with the marinade sauce in a large saute pan on medium heat until chicken is cooked. If using shrimp, preheat the oven to 450 degrees. Bake for 7-10 minutes. Be sure not to over cook shrimp.

Cook linguini in boiling salted water until done; drain well and rinse noodles. Combine juice of one lemon, zest, olive oil, green onions, and fresh parsley together. Add hot pasta into bowl and toss well. Sprinkle with salt and pepper. Add chicken (or shrimp) with marinade into the large pasta bowl. Toss in parmesan cheese to taste and serve warm.