Linguine with Shrimp and Lemon Oil

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Giada's Kitchen Basics

Rated: 5 stars out of 5Rate itRead users' reviews (327)

RECIPE
COMMENTS & REVIEWS(327)

Cook Time:
15 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 15 min
Total:: 25 min

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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 the chopped parsley to the pasta and toss to combine. Serve immediately.

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Comments & Reviews

recipe Linguine with Shrimp and Lemon Oil
K Santa Rosa, CA 02-05-2010
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Easy & Excellent Shrimp Pasta Dish
Rated: 5 stars out of 5

This is a very easy dish, that tastes delicious & is very impressive. I switched out asparagus for arugula. Threw in a... pound (one bundle) of asparagus cut into 1 inch pieces, for last 2 minutes of the pasta cooking process.... just right in to the pasta water. Another note, when using packaged raw shrimp, please check ingredients for salt, to avoid over salting this dish. I recommend adding this recipe to one's cooking/entertaining arsenal!!!Read more
recipe Linguine with Shrimp and Lemon Oil
Laura Simpsonville, SC 02-02-2010
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A family favorite!
Rated: 5 stars out of 5

This is one of my husband's favorite meals, and he gets excited every time he knows this is on the menu. In addition, I have... made this several times for various relatives, including my mother, grandparents, and an uncle, and it has been a hit every time. This is easy to make and it cooks quickly. I would agree with reviewers who advise pay attention to timing. You don't want to overcook the shrimp. For those of you who are wondering, you are supposed to save the starchy pasta water to moisten the pasta, if necessary. I will tell you, though, that sometimes I remember to reserve the water and sometimes I don't, but honestly, it turns out great everytime. I love Giada's recipes, I have tried many of them, and I have all four of her books. I would recommend this recipe to anyone!!Read more
recipe Linguine with Shrimp and Lemon Oil
Erika Virginia Beach, VA 01-31-2010
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Easy and Yummy
Rated: 4 stars out of 5

I doubled the garlic because I love garlic. It was a very yummy dish even though I didn't use arugula (I didn't have any.)... Also, I didn't have a strainer and just used the lemon zest in the oil. Still good. Next time though, I'm going to double the parsley. I will definitely make again.Read more
recipe Linguine with Shrimp and Lemon Oil
Lynn Brea, CA 01-27-2010
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Really tasty.
Rated: 5 stars out of 5

I loved this. Even my husband liked it and he usually likes his shrimp fried or with cocktail sauce. The only thing I did... differently was used spinach in place of the arugula because my grocery store didn't have it. I will definitely make again with arugula. I will also roast the shrimp next time to see if there's any taste difference. This is a keeper. Thanks Giada.Read more
recipe Linguine with Shrimp and Lemon Oil
Barbara Greensburg, IN 01-26-2010
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Absolutely awesome!
Rated: 5 stars out of 5

It was truely better than expected! I did add more garlic (4 to 5 cloves) because we love the flavor. Plus I added some... fresh asparagus cut in inch pieces and used less spinach (couldn't find any arugula). For those of you who had problems saying there was no flavor, make sure the shrimp is fully thawed before adding it to the pan. I thought mine was and it wasn't so I had to cook it longer to get the water from the pan cooked-off. I also was unable to strain the lemon oil before adding it to the dish and it wasn't overly lemony at all. Also, it was even better the next day as leftovers. Plus, it was a great low-fat dish! Giada you rock! I will be making this one over and over again! Read more
recipe Linguine with Shrimp and Lemon Oil
toniA west lawn, PA 01-21-2010
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Not sure
Rated: 3 stars out of 5

Was def not the best i had. Not sure where i went wrong but lacked flavor and was just ok.