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Linguine with shrimp and lemon oil

4 to 6 servings


Lemon oil
  • 1/2 cup extra-virgin olive oil
  • 1 cup lemon, zested
  • 1/2 cup extra-virgin olive oil
  • 1 cup lemon, zested
  • 1 pound linguine pasta
  • 2 tablespoon olive oil
  • 2 tablespoon shallots, diced
  • 2 tablespoon garlic cloves, minced
  • 1 pound shrimp fresh or thawed frozen, peeled and deveined
  • 1/4 cup lemon juice (about 2 lemons)
  • 1 cup lemon, zested
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 ounce arugula (about 3 packed cups)
  • 1/4 cup chopped fresh flat-leaf parsley


Baking Directions:

For the lemon oil, combine the olive oil and the lemon zest in a small bowl and set aside.

To make 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 oil into the pasta; the zest can be discarded.

Add the chopped parsley to the pasta and toss to combine.

(Add some of the cooking water to desired consistency.)

Serve immediately.