Linguine with Shrimp and Lemon Oil | Giada De Laurentiis

By adriennehannis

Ingredients

• Lemon Oil:
• 1/2 cup extra-virgin olive oil
• Zest of 1 lemon
• Pasta:
• 1 lb. linguine
• 2 tbsp. olive oil
• 2 shallots, diced
• 2 garlic cloves, minced
• 1 lb. shrimp, fresh or thawed frozen, peeled and deveined
• Zest of 1 lemon
• 1/4 cup freshly squeezed lemon juice (from about 2 lemons)
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 3 oz. arugula (about 3 packed cups)
• 1/4 cup chopped fresh flat-leaf parsley leaves

Details

Servings 4

Preparation

Step 1

To make the lemon oil:
Combine the olive oil and the lemon zest in a small bowl and set aside.

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, 8 to 10 minutes. Drain the pasta, reserving 1 cup of the pasta cooking water.

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, the lemon zest, lemon juice, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. Using a mesh sieve, strain the lemon oil into the pasta; the zest can be discarded. Add the chopped parsley to the pasta and toss to combine.

Serve immediately.