Recipes : Linguine with Shrimp and Lemon Oil : Food Network

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Linguine with Shrimp and Lemon Oil
Recipe courtesy Giada De Laurentiis

Ingredients
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 (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:

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

Ingredients
For the pasta:

Directions
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.

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. The zest can be discarded. Add the chopped parsley to the pasta and
toss to combine. Serve immediately.