Lemon Pasta with Shrimp
Serves 4
Here is what you need:
For the lemon oil:
1/4 to ½ cup extra-virgin olive oil (depends on personal taste)
1 lemon, zested
For the pasta:
1 pound linguine pasta, I used whole wheat spaghetti, linguine is great too, use what you have
2 tablespoons olive oil
2 shallots, diced ( or one small onion)
2 garlic cloves, minced
16 ounces frozen shrimp, thawed, clean and tails removed
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
1.For the lemon oil:
2.Combine the olive oil and the lemon zest in a small bowl and reserve.
3.For the pasta:
4.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.
5.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 2 to 3 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. Add the lemon oil zest and all the pasta.. Add some of the pasta cooking water to desired consistency. Add the chopped parsley to the pasta and toss to combine. Serve immediately.