Lemon Shrimp LinguineFrom dugger 5 years ago
- lemon INFUSED olive oil shopping list
- 1/2 cup light olive oil shopping list
- 1 lemon zested shopping list
- pasta shopping list
- 1 lb linguine pasta (dry) shopping list
- 2 tbsp olive oil shopping list
- 1 shallot, diced shopping list
- 2 cloves garlic, minced shopping list
- 1 lemon, juiced shopping list
- 1 tsp salt shopping list
- 1/2 tsp ground pepper shopping list
- 3 cups arugula leaves, packed shopping list
- 1/4 cup fresh parsley, chopped shopping list
- shrimp shopping list
- 16 oz of raw uncooked shrimp, peeled and deveined or defrosted frozen uncooked shrimp shopping list
How to make it
- For the lemon infused olive oil:
- Combine 1/2 cup of olive oil and the zest of one lemon in a small bowl See Photo. Set aside.
- For the rest:
- Bring a large pasta pot or other pot of salted water to a boil over high heat See Photo. When boiling reduce to a medium boil, add the linguine and cook until tender but still firm, stirring occasionally. 8-10 minutes. Reserve about 1 cup of the liquid to thin the final mixture if needed.
- Meanwhile, in a large heavy skillet, warm two tablespoons of olive oil over medium heat.
- Add the shallots, salt, pepper, lemon juice and garlic, saute for two minutes. Add the shrimp and cook until pink, about 5 more minutes See Photo. Turn off the heat, add arugula and the cooked pasta. Toss to combine. See Photo
- Pour the infused olive oil through a fine strainer, mesh sieve, or strainer lined with cheese cloth, over the mixture. Add a little of the pasta water if needed. Add the chopped parsley. Toss to combine again.
- Serve hot immediately.
The Cookdugger Crestwood (suburb Of Louisville), US
The Rating7 people
I really like the Flavor Combination
the ease and simplicity of this
I look forward to preparing it this
mjcmcook in Beach City loved it
This sounds fantastic. Great post my friend. You have my 5.chefmeow in Garland loved it
Does sound like a little too much lemon, this would be something to consider. Perhaps use less to begin with , then add more if needed. I do like the recipe. Nice addition of arugula here, too. The pictures look wonderful!juels in Clayton loved it
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