Tuesday, May 8, 2012

Lemon Shrimp Arugula Linguine

Lemon Shrimp Arugula Linguine

    Lemon Shrimp Arugula Linguine
  • 1lb Linguine, dry packaged
  • 16 ounces de-veined, shelled shrimp (I buy pre-cooked for easy assembling - if you do this make sure to defrost before adding to sauce pan)
  • 2 shallots, diced
  • 2 garlic cloves, minced
  • 2 lemons, zested and then juiced
  • 1/3 cup + 2 tbsp EVOO
  • 3 packed cups of Arugula
  • 1/4 cup chopped fresh flat-leaf parsley
  • S&P

For the lemon oil:

Combine 1/3 cup olive oil and the zest from 1 lemon in a small bowl and reserve.

For the pasta:

  1. 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 cook for 2 minutes.
  3. Add the garlic shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, 1 lemon zested, 1/2 tsp salt, and 1/4 tsp pepper. Toss to combine. Turn off the heat and add the arugula.
  4. Add the reserved lemon oil to the pasta. Add some of the cooking water to desired consistency.
  5. Add the chopped parsley to the pasta and toss to combine.

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