Linguine with Shrimp and Lemon Oil

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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!

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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.

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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+++++

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It's an ok base if you are well-versed in tweaks/customization of recipes. Mine turned out too bitter to enjoy. I think you need to use young/baby arugula. I used mature and it was awfully bitter (I much prefer baby arugula I. guess if you used mature arugula, I would rough chop it, only use 1 cup and use 2 cups spinach. When zesting, you need to make sure to ONLY zest the yellow part. Once you get to the white part, that's what makes it bitter. I only used the juice from the lemon I zested for the oil and did not add extra zest since I did not strain the zest out of the oil. I think 1/2 c. olive oil was too much. Maybe 1/4-1/3 would be plenty especially if you are thinning with pasta water. I ended up adding 1/2+ cup of half-half instead of the pasta water in order to try and cut through some of the bitterness. I would also add some other herbs next time in order to give it some depth (basil, thyme.

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Excellent! I used an onion instead of shallot, and spinach instead of arugula. Then I added fresh basil and parm cheese. I loved it and will make again.

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Tried this recipe tonight with roasted red pepper linguini and it was fantastic. I did as others, and used the juice of only one lemon, baby spinach and red pepper flakes. My wife and I liked the clean taste of the lemon sauce and plan on making this dish again.

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Pretty good with some changes. Use the zest of only 1 lemon in the dish, otherwise the lemon flavor overpowers the recipe and even gave it a bitter taste. Add some red pepper flakes-it is too bland without it, and finally I used baby spinach instead of arugula. Once I made these changes it was so much better.

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I tried this recipe today and it was really good. The reason I gave it 4 stars was because I had to add and take stuff away. I just added one lemon, the one I zested. Already it was very lemony. Too balance it out, I had to add more garlic and pepper. But besides that, I loved it, I Love You Giada!! <3

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I loved the simplicity in the making & the greatness in flavor. But most of all, that my picky 6 year old actually ate shrimp and Arugula in one dish hassle-free. She loved it so much, she asked for more!

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This was the very first recipe I tried from Giada's cookbook and it turned out great. Easy to make and so delicious.