Linguine with Shrimp and Lemon Oil

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

1
Watch how to make this recipe.
1
Combine the olive oil and the lemon zest in a small bowl and reserve.
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Lemon ZestLemon Zest
Olive OilOlive Oil
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BowlBowl
1
Bring a large pot of salted water to a boil over high heat.
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WaterWater
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PotPot
2
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
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PastaPasta
3
Drain pasta, reserving 1 cup of the cooking liquid.
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PastaPasta
4
Meanwhile, in a large, heavy skillet warm the olive oil over medium heat.
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Olive OilOlive Oil
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Frying PanFrying Pan
5
Add the shallots and garlic and cook for 2 minutes.
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ShallotShallot
GarlicGarlic
6
Add the shrimp and cook until pink, about 5 minutes.
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ShrimpShrimp
7
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.
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Cooked LinguineCooked Linguine
Lemon JuiceLemon Juice
Lemon ZestLemon Zest
Olive OilOlive Oil
ArugulaArugula
PepperPepper
LemonLemon
PastaPasta
SaltSalt
Cooking OilCooking Oil
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SieveSieve
8
Add some of the cooking water to desired consistency.
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WaterWater
9
Add the chopped parsley to the pasta and toss to combine.
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ParsleyParsley
PastaPasta
10
Serve immediately.
DifficultyMedium
Ready In25 m.
Servings6
Health Score23
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