Ingredients
- 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
Preparation
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.