Simple Linguine With Shrimp And Lemon Oil

Simple Linguine With Shrimp And Lemon Oil
4.3 from 3 ratings
A few simple ingredients transform into a sublime dinner in this Italian linguine recipe.This recipe is courtesy of Food Network.
Shrimp Pasta
  • 1/2 cup extra-virgin olive oil
  • 1 lemon, zested
  • 1 pound linguine pasta
  • 2 tablespoon olive oil
  • 2 shallots, diced
  • 2 garlic cloves, minced
  • 16 ounce frozen shrimp
  • 1/4 cup lemon juice
  • 1 lemon, zested
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 ounce arugula
  • 1/4 cup chopped fresh flat-leaf parsley
  1. Combine the olive oil and lemon zest in a small bowl, and set aside.
  2. 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.
  3. 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.
  4. 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.