Linguine with Shrimp and Lemon Oil

Source:   Giada De Laurentis, Show – Everyday Italian

Shrimp LinguineI think I make this at least twice a month.  The whole family loves it, including my 15-month-old daughter.

The prep time is mere minutes and the cooking time is about 15.  I’ve listed the recipe as Giada did but added my tweaks.

I find we get about 4-6 servings.

For the lemon oil:
1/2 cup extra-virgin olive oil
1 lemon, zested

For the pasta:
1 pound linguine pasta **(I use Barilla Whole Grain Linguine)
2 tablespoons olive oil
2 shallots, diced **(I use 1 red onion, diced)
2 garlic cloves, minced
16 ounces frozen shrimp
1/4 cup lemon juice (about 2 lemons)
1 lemon, zested
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 ounces arugula (about 3 packed cups)
1/4 cup chopped fresh flat-leaf parsley

For the lemon oil:
Combine the olive oil and the lemon zest in a small bowl and reserve.

For the pasta:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the cooking liquid. **(I don’t reserve any of the cooking liquid)

Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. **(I don’t sieve it out and just add it all in). The zest can be discarded. Add the chopped parsley to the pasta and toss to combine. Serve immediately.


1 Comment »

  1. Thsi recipe not only sounds delicious, but healthy as well. Thanks, Carolyn. Love this and that.

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