Linguine With Shrimp And Lemon Oil
Serves: 4
Jolie Turcotte
1 January 1970
Based on User reviews:
54
Spice
47
Sweetness
54
Sourness
41
mins
Prep time (avg)
6
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
For the lemon oil: Combine the olive oil and the lemon zest in a small bowl and reserve
3
For the pasta: Bring a large pot of salted water to a boil over high heat
4
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes
5
Drain pasta, reserving 1 cup of the cooking liquid
6
Meanwhile, in a large, heavy skillet warm the olive oil over medium heat
7
Add the shallots and garlic and cook for 2 minutes
8
Add the shrimp and cook until pink, about 5 minutes
9
Add the cooked linguine, lemon juice, lemon zest, salt, and pepper
10
Toss to combine
11
Turn off the heat and add the arugula
12
Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta
13
The zest can be discarded
14
Add some of the cooking water to desired consistency
15
Add the chopped parsley to the pasta and toss to combine
16
Serve immediately