Tuesday, March 9, 2010

Linguine with Shrimp and Lemon Oil

This is such an easy and delicious recipe!  Its a Giada de Laurentiis that my neighbor discovered.  The lemon oil gives the shrimp a wonderful flavor.  I feel like I've rediscovered shrimp again.  You would think that being from South LA I'd be in love with shrimp but thats just not the case.  It's almost as if I had too much growing up that I've gotten tired of it.  In other words, it's not like me to order shrimp in a restuarant.  Well, after eating this recipe I realized how much I do love shrimp and can't wait to have it again!  In fact, after eating it with her I made it the same week for Jon. 


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 (I used 1)
2 garlic cloves, minced
16 ounces frozen shrimp (I used extra jumbo shrimp.  Next time I may use more extra jumbo or smaller shrimp so we'll have more.)
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) (omitted. couldn't find in the grocery store.)
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.  Add the remaining cooking liquid. 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.

1 comment:

  1. Hi Jaimie! I made this the other night. Yummy!
    Sorry to hear ya'll have the stomach bug. Hope you goes swiftly!!
    See you Monday?