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) 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

10 MINPrep Time

15 MINCook Time

4Servings

(1)

by Giada De Laurentiis

Beginner

Photo Credit: Elizabeth Newman

You must be signed in as a member to print this content

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

Ingredients

1 pound pasta such as Fusilli Lunghi (pictured) or Bucatini

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
2 tablespoons olive oil

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
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.

Nutrition

per serving: Calories; 607

Amount/Serving % Daily Value

Carbs: 92 grams
Protein: 39 grams
Fat: 10 grams
Saturated Fat: 1 grams
Trans Fat: 1 grams
Cholesterol: 183 milligrams
Sodium: 731 milligrams
Fiber: 5 grams
Sugar: 6 grams
Unsaturated Fat: 7 grams

dairy free

nut free

2 comments

Kim - Feb 10

I made this tonight and it was delicious! Just the right amount of lemon 🍋
Carrie - Feb 29

★★★★★

★★★★★

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