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Photo Credit: Elizabeth Newman

Shrimp Pasta With Lemon Oil

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


Main Course

Prep Time

10 minutes

Cook Time

15 minutes




Giada De Laurentiis

Image of Shrimp Pasta With Lemon Oil



  1. 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.
  2. 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.
  3. *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.



per serving
Amount/Serving % Daily Value
92 grams
39 grams
10 grams
Saturated Fat
1 grams
Trans Fat
1 grams
183 milligrams
731 milligrams
5 grams
6 grams
Unsaturated Fat
7 grams
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