Linguine with Shrimp and Lemon Oil
Linguine with Shrimp and Lemon Oil is a dairy free and pescatarian main course. This recipe serves 6. This recipe covers 21% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 26g of protein, 25g of fat, and a total of 571 calories. If you have olive oil, salt, shrimp, and a few other ingredients on hand, you can make it. To use up the pasta you could follow this main course with the Chocolate Dessert Pasta as a dessert. From preparation to the plate, this recipe takes around 25 minutes.
Instructions
Watch how to make this recipe.
Combine the olive oil and the lemon zest in a small bowl and reserve.
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 some of the cooking water to desired consistency.
Add the chopped parsley to the pasta and toss to combine.