Linguine With Shrimp And Lemon Oil
From buck7762 13 years agoIngredients
- Lemon Oil: shopping list
- 1/2 C. extra-virgin olive oil shopping list
- 1 lemon, zested shopping list
- Pasta: shopping list
- 1 lb. linguine pasta shopping list
- 2 Tbs. olive oil shopping list
- 2 shallots, diced shopping list
- 2 garlic cloves, minced shopping list
- 16 oz. frozen shrimp shopping list
- 1/4 C. lemon juice (about 2 lemons) shopping list
- 1 lemon, zested shopping list
- 1 tsp. salt shopping list
- 1/2 tsp. freshly ground black pepper shopping list
- 3 oz. arugula (about 3 packed cups) shopping list
- 1/4 cup chopped fresh flat-leaf parsley shopping list
How to make it
- Lemon Oil:
- Combine the olive oil and the lemon zest in a small bowl and reserve.
- 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 8-10 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 argula. Ushing 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 the chopped parsley to the pasta and toss to combine. Serve immediately.
- Note: Usually we skip the arugula because of availability, and most of us like it better without.
People Who Like This Dish 2
- snakel7 Nowhere, Us
- a1patti Salem, MA
- buck7762 Munising, MI
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