Linguine with Shrimp and Lemon Oil
This easy recipe creates a bright and flavorful pasta dish featuring linguine and shrimp coated in a light sauce made with shallots, garlic, lemon juice, and a special lemon-infused olive oil, finished with fresh arugula and parsley.
Equipment
- 1 Large Pot For cooking pasta
- 1 Large Skillet Heavy skillet preferred
- 1 Small Bowl For lemon oil
- 1 Mesh Sieve To strain lemon zest from oil
- 1 Colander For draining pasta
Ingredients
Main
- 1/2 cup extra-virgin olive oil
- 1 lemon zested
- 1 pound linguine pasta
- 2 tablespoons olive oil
- 2 shallots diced
- 2 garlic cloves minced
- 16 ounces frozen shrimp
- 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
Instructions
- For the lemon oil:
- Combine the olive oil and the lemon zest in a small bowl and reserve.
- For the 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 to 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 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 cooking water to desired consistency. Add the chopped parsley to the pasta and toss to combine. Serve immediately.
Notes
Infusing the olive oil with lemon zest upfront creates a potent lemon flavor without the acidity of the juice, which is added later. Don't overcook the shrimp; they cook quickly and can become rubbery. Add the arugula at the very end off the heat so it just wilts slightly while retaining some freshness and bright green color. Reserve more pasta water than you think you need, as it's essential for emulsifying the sauce and achieving the desired consistency. Toss everything together gently to avoid breaking the pasta.