Recipe courtesy of Giada De Laurentiis
Save Recipe Print
Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
4 to 6 servings
Level:
Easy
Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

For the lemon oil:
For the pasta:

Directions

Watch how to make this recipe.

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.

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 some of the cooking water to desired consistency. Add the chopped parsley to the pasta and toss to combine. Serve immediately.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

Pairs well with Pinot Grigio

Trending Videos 6 Videos

Get the recipe

Chocolate Waffle Cake 00:46

Make a fun breakfast with this chocolate and raspberry waffle cake.

IDEAS YOU'LL LOVE

Linguine with Shrimp Scampi

Recipe courtesy of Ina Garten

Simple, Perfect Chili

Recipe courtesy of Ree Drummond

Spring Linguine

Recipe courtesy of Michele Urvater

Linguine Crab

Recipe courtesy of Ruth Rogers

Alfredo Linguine

Linguine Spiaggia

Recipe courtesy of Grano Pasta Bar

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.