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Photo Credit: Elizabeth Newman

Shrimp Pasta With Lemon Oil

by Giada

Prep Time

10 minutes

Cook Time

15 minutes

Serves

4

Beginner

Photo Credit: Elizabeth Newman

Shrimp Pasta With Lemon Oil

Name: Shrimp Pasta With Lemon Oil
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 1 pound pasta such as Fusilli Lunghi (pictured); 2 tablespoons olive oil; 2 shallots, (diced); 2 garlic cloves, (minced); 16 ounces fresh shrimp, (or frozen and thawed); 1/4 cup lemon juice, (from about 1 large or 2 small lemons); 1 lemon, zested; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 3 ounces arugula, (about 3 packed cups); 1/2 cup lemon-infused olive oil, (or make your own*); 1/4 cup chopped fresh flat-leaf parsley

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Whether you infuse your own olive oil or use lemon olive oil, this dish has some beautiful bright lemon flavor that I think goes perfectly with shrimp - or really all seafood! Dishes like this always remind me of the Amalfi coast - fragrant lemon, clean simple Italian flavors, all with some fresh seafood to pair it with.

Make sure you use a great olive oil - it doesn't actually get cooked, so a good quality oil will give it a lot of great flavor.

lemon shrimp pasta

Shrimp Pasta With Lemon Oil

Prep Time

10 minutes

Cook Time

15 minutes

Calories

607

Author:

Giada De Laurentiis

Ingredients

1 pound pasta such as Fusilli Lunghi (pictured)

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2 tablespoons olive oil

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2 shallots, (diced)
2 garlic cloves, (minced)
16 ounces fresh shrimp, (or frozen and thawed)
1/4 cup lemon juice, (from about 1 large or 2 small lemons)
1 lemon, zested
1 teaspoon salt

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1/2 teaspoon freshly ground black pepper
3 ounces arugula, (about 3 packed cups)
1/2 cup lemon-infused olive oil, (or make your own*)
1/4 cup chopped fresh flat-leaf parsley

Fusilli Lunghi Pasta

Regular Price: $12.50

Sale Price: $12.50
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(1.1 lbs)

Gold Wrapped Extra Virgin Olive Oil

Regular Price: $24.50

Sale Price: $24.50
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(17 oz)

Tuscan Salt Blend Medium

Regular Price: $16.50

Sale Price: $16.50
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(7.76 oz)

Instructions

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. Add the lemon oil to the pasta and toss to combine. Add some of the cooking water to desired consistency. Add the chopped parsley to the pasta and toss to combine. Taste and adjust seasoning if necessary, and serve.
*If making lemon-infused oil from scratch, combine 1/2 cup olive oil and the zest from one lemon in a small bowl and reserve.