Linguine with Shrimp and Lemon Oil
Recipe inspired by  Giada De Laurentiis, The Food Network
4 to 6 servings

OK so this is pretty much what you will need to make the dish.

all photos by sally for 1055

For the lemon oil:
1/2 cup extra-virgin olive oil and 1 lemon, zested. Save the lemon for the pasta.

For the pasta:

  • 1 pound whole wheat pasta
  • 2 tablespoons olive oil
  • 1 red onion, diced
  • 2 garlic cloves, or more, minced
  • 16 ounces frozen shrimp
  • 1/4 cup lemon juice or a little less
  • 1 lemon, zested
  • 1 teaspoon salt
  • 1 bag spinach
  • 1/4 cup chopped fresh flat-leaf parsley
  • shaved parmesan cheese (optional)

Combine the lemon zest and oil and set aside.


I like to boil my shrimp, first then drain and dunk in ice water to stop the cookinig.  Just add it to the dish after the spinach cooks to rewarm.  Otherwise you may end up with overcooked shrimp.

For the Pasta:

Cook according to package directions but just slightly firm to the bite because it's going to cook more in the sauce. Make sure you water is salted and don't forget to reserve a cup of the cooking liquid before you drain the pasta. You made need to add a little to the final dish.

In a very big skillet warm the olive oil over medium heat. Add the onion and garlic and cook for 2 minutes.

Meanwhile, ad the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the spinach. 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.

I know it looks like a ton of spinach but it will wilt down quickly.

Add the shrimp and warm through.

 Add some of the cooking water to desired consistency if needed.  Chop up the parsley, don't add it until the very end when you take the food off the heat.

 At the very end toss the parsley into the mix and top with a little shaved  parmesan cheese if you want. I want !!

It's ready to eat!