Sunday, October 19, 2008

Linguine with Shrimp and Lemon Oil

Cook Time: 15 min
Level: Easy
yield: 4-6 servings


For the lemon oil:

* 1/2 cup extra-virgin olive oil
* 1 lemon, zested

For the pasta:

* 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


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 the chopped parsley to the pasta and
toss to combine. Serve immediately.


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