3 ratings

Simple Linguine With Shrimp and Lemon Oil

This decadent pasta dish can be ready in just 15 minutes: weeknight dinner perfection
Shrimp Pasta


A few simple ingredients transform into a sublime dinner in this Italian linguine recipe.

This recipe is courtesy of Food Network.


For the lemon oil

  • 1/2 Cup extra-virgin olive oil
  • 1 lemon, zested

For the pasta

  • 1 Pound linguine pasta
  • 2 Tablespoons olive oil
  • 2 shallots, diced
  • 2 garlic cloves, minced
  • 16 Ounces frozen shrimp
  • 1/4 Cup lemon juice
  • 1 lemon, zested
  • 1 Teaspoon salt
  • 1/2 Teaspoon freshly ground black pepper
  • 3 Ounces arugula
  • 1/4 Cup chopped fresh flat-leaf parsley


For the lemon oil

Combine the olive oil and lemon zest in a small bowl, and set aside.

For the pasta

Bring a large pot salted water to a boil over high heat. Add the pasta and cook until tender, but still firm to the bit, about 8-10 minutes. Drain pasta, reserving 1 cup of the pasta cooking water.

Meanwhile, in a large 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. Add the arugula.

Using a mesh sieve, strain the lemon zest out of the lemon oil. Add the lemon oil to the pasta. Add as much of the reserved pasta water as required to reach the desired sauce consistency. Toss in the chopped parsley. Serve immediately.