4 Videos | Photo: Linguine with Shrimp and Lemon Oil Recipe
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
Directions
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.
* Shellfish Warning
Consumption of raw or undercooked shellfish may substantially increase the risk of foodborne illness.
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By CAGirl2
Southern California
on April 16, 2013
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Light, healthy and delicious! I had olive oil on hand that was already infused with lemon and it worked fine. I decreased the salt slightly for this recipe and added freshly ground black pepper at the end. I also used baby spinach and a multi-grain pasta. If you like citrus flavors, this is an excellent recipe!
By tasia512
New Jersey
on March 16, 2013
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Delicious! Made this last night in under an hour easily. The arugula adds some greens and excellent taste to the meal. I seasoned the shrimp a bit before adding it to the pasta so there would be more flavor. Also I sauteed onions and garlic instead of shallots. My husband absolutely loved this and he's not a huge seafood lover. The sauce was delicious. The mix of garlic olive oil and lemon was a perfect match for the shrimp. Great easy dinner, that I will make again in the future and probably add different ingredients for fun.
By Wow!!! its so good
Oklahoma
on March 10, 2013
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This was an excellent dish. I'm new to cooking and baking and this was so easy to prepare. When done, my wife said it tasted just like the one we order at one of our local restaurants. I did use green onions instead of shallots, because our little country store does not carry shallots. My wife liked the parm cheese, but I put Mozzarella cheese on mine and melted it in the oven for a few minutes. Will be making this again. A+++++
Read all 477 reviews