Linguine with Shrimp and Lemon Oil

Ingredients:

For the lemon oil:
1/2 cup evoo
1 lemon, zested

For the pasta:
1 pound linguine pasta(it can really be any pasta)
2 tablespoons evoo
2 shallots, diced
2 garlic cloves, minced
16 oz frozen shrimp
1/4 cup lemon juice( about 2 lemons)
1 lemon zested
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 oz arugala( I never add the arugala, instead I usually add some chopped broccoli or spinach or both)
1/4 cupo chopped fresh flat-leaf parsley

Directions:

For Lemon oil:
*Combine the evoo and the lemon zest in a small bowl and reserve

For the pasta:
*Cook the pasta.
*Meanwhile, in a large skillet warm the evoo over medium heat.
*Add the shallots and garlic, cook for 2 minutes.
*Add the shrimp and cook until pink, about 5 minutes.
*Add the cooked noodles, 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 evoo and add the oil to the pasta.
*The zest can be discarded.
*Add the chopped parsley to the pasta and toss to combine.
*Serve immediatly

Serves: 2( with enough leftovers for lunch!)

Created by: Giada De Laurentiis


Submitted by: Meghan Perry