Shrimp Pasta With Lemon Oil
Category
Main Course
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
-
1 pound pasta such as Fusilli Lunghi (pictured) or Bucatini
-
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
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.
2 comments
I made this tonight and it was delicious! Just the right amount of lemon 🍋
Five stars(It wouldn’t let me select it). I saw the picture and I had to make it. It was wonderful! We had no zester here so I used a peeler to zest the lemon. We used spinach and spaghetti as the pasta. Definitely a keep recipe! #carriecooksdeliciousness