Linguine with Shrimp and Lemon Oil

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I made this for me and my husband. We loved it. Great lemon taste.

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The cup of reserved liquid from the pasat is to be used IF the food is too dry when you combine the pasta with the shrimp mixture. Also, you are adding the lemon oil, not the zest to the pasta/shrimp mixture...hope this helps.

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You did it again. Thanks for another winner. Never had arugula before. I've seen you use it many times. It definately added to the experience.
My husband said to please serve that again.

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Our neighbors come over every friday night for dinner and I love to try new recipes on them!! This was a BIG hit!! My children loved it as well. I traded spinach for the arugula and added some red pepper flakes. Fabulous!!

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I added dill and then cut up fresh tomatoes and added them to the dish right before serving. Delicious!!!!!!

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This was a recipe that my wife saw on TV. Being Lent we are looking for fish and seafood recipes we can make without selling the house. So this looked good. There are only the two of us (empty nesters so we had to cut it down but it was delicious.

Yeah, there are a few small problems that we had to deal with like what to do with the reserved pasta water *dump it" but those things happen.

Overall it was delicious. Our shrimp was still frozen so it took longer to cook but that was ok too. The final dish was fantastic.

I looked up arugula on the internet since I did not really understand its significance and even that was fun.

The basic idea here is that you can do most of the steps in advance. So you do not need the art I fail to have, Everything does not have to occur at the same time.

It is a great dish and I am giving my daughter the remaining arugula so she can try it with chicken. (she is allergic to shrimp This; is a five for me.

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We love this dish! The distinct flavors are bright and fresh totally yum! It's quick and easy enough for a weeknight, or as an elegant main course for a weekend dinner party. I'm not sure why this dish reminds me of summertime, but received double thumbs up from everyone within the first couple bites. This is definitely a new favorite of our family! (The flavor of the wilted arugula is not one to leave out.

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Before I start with this recipe, I noticed that the directions ask to reserve a cup of the pasta water; then there is no further requirement for the liquid. Odd. And I see that the lemon zest is added to the linguini, but it is necessary to skim it out of the lemon oil; yet, the oil is dumped over the linguini (which already does contain lemon zest, so why is it necessary to remove the zest from the oil? Did anyone else notice these oddities, and if so, what did you do about it?

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Just made this for my husband for his birthday dinner and we loved it. Next time I will try spinach in place of the arugula just to see the difference. Probably could have been less pasta, but didn't hinder the dish at all. We're not big pasta easters (like it, but not the carbs so maybe that's why it seemed like alot. Very lemony, so if you're not huge on lemon, maybe don't infuse the oil with the zest and use a little less juice. Some people commented on it being too much oil, but I didn't find that to be the case.

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I made this last Sunday for dinner, and my family loved it! I loved it. It was easy, quick and delicious. I feed my family gourmet meals for 1/3 the price. Thank you for sharing.