A couple weeks ago I was flipping channels and came across Giada De Laurentiis cooking show. Of course I have to stop and see what amazing dish she is making. She ROCKS. That day she was making Linguine with Shrimp and Lemon Oil. YUMMMMM. So I quickly jump on the computer and find the recipe. A few days later I decide to go ahead and make it. I already had the frozen shrimp (I know it sounds like it wouldn't be good, but it is), but now I need to go to the store and find everything else. This actually became quite the epic journey. I go to one of our local grocery stores that I like to find everything I needed. They had the lemons, and the parsley, and the shallots. What they didn't have was arugula, a major portion of the dish. So I say fine.. I can run to one of our local organic markets. They have to have it. NOPE... they don't. So I decide to try the grocery store closest to home (I try to avoid normally, they are way over priced). Low and behold.. they have it. Figures. Drive all over the place and find this item within walking distance to my house. UGH.. Anyway, I make this amazing dish. SO super yummy. The kids did pretty well with it. Our oldest ate everything, but our girls would only eat the noodles. I can deal with that. More shrimp for me and my hubby. Last night I made it again and it was even better then before. Please, try and enjoy. Thank you Giada!!!!
Linguine with Shrimp and Lemon Oil
TOTAL TIME:25 min
Prep:10 min
Inactive Prep:--
Cook:15 min
YIELD:4 to 6 servings
LEVEL:Easy
Ingredients for the Lemon Oil:
- 1/2 cup extra-virgin olive oil
- 1 lemon, zested
- 1 pound linguine pasta
- 2 tablespoons olive oil
- 2 shallots, diced
- 2 garlic cloves, minced
- 16 ounces frozen shrimp
- 1/4 cup lemon juice (about 2 lemons)
- 1 lemon, zested
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 ounces arugula (about 3 packed cups)
- 1/4 cup chopped fresh flat-leaf parsley
Directions
For the lemon oil:Combine the olive oil and the lemon zest in a small bowl and reserve.
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, 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 zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add some of the cooking water to desired consistency. Add the chopped parsley to the pasta and toss to combine. Serve immediately.
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, 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 zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add some of the cooking water to desired consistency. Add the chopped parsley to the pasta and toss to combine. Serve immediately.
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