Linguini with Shrimp and Lemon Oil — Damn Delicious

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Linguini with Shrimp and Lemon Oil

It never ceases to amaze me as to how a pasta dish with just some olive oil and fresh herbs can be so simple yet so flavorful. Back when I was younger, my mom would make baked ziti and spaghetti and I used to love it when she piled on all that cheesy marinara goodness but now, I’ve really grown to love these marinara-less dishes.

This dish is a perfect example of the simple olive oil pasta dishes, with just the right amount of lemon flavor. The arugula and chopped parsley gave it that burst of freshness that beautifully complemented the lemon oil, and the myriad of shrimp throughout the pasta was absolutely superb. (I actually doubled the amount of shrimp in this recipe since you could never have “too many shrimp” in your dish, except for you Kat.) This recipe is definitely a keeper, and I’m excited to make this again with some fresh pancetta. Mmmmm.

Linguini with Shrimp and Lemon Oil (adapted from Giada De Laurentiis):

Yields 2 servings

  • 1/4 cup olive oil, plus more for pan
  • Zest of 2 lemons, divided
  • 1/2 pound linguine pasta
  • 2 shallots, diced
  • 2 cloves garlic, minced
  • 16 oz frozen shrimp
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • Freshly ground black pepper, to taste
  • 1 cup arugula
  • 2 tablespoons chopped fresh parsley leaves
  • Grated Parmesan, for serving

In a small bowl, combine the olive oil and zest of 1 lemon; set aside.

In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1/4 cup pasta water and drain well.

While the pasta is cooking, heat olive oil over medium heat in a large skillet or saucepan. Add the shallots and garlic and saute until shallots begin to soften, about 2 minutes.

Add the shrimp and cook until pink, about 5 minutes.

Add the linguine, lemon juice, remaining zest of 1 lemon, salt and pepper, to taste.

Turn off the heat and add the arugula.

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.

Add some of the reserved cooking water to desired consistency.

Serve immediately, garnished with parsley and Parmesan.

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