Sunday, September 18, 2011

Linguine with Shrimp and Lemon Oil

I'm newly home from two wonderful weeks of travel (one week on the East Coast, for a wedding, and the next week in Tokyo for work).  I had a fantastic time, but I'm excited to finally be home and catching up on some blogging!  This zesty linguini recipe comes from Giada.  It's amazing, impressive and fairly easy to make.  Recipe makes 4-6 servings.

(For the Lemon Oil:)
1/2 cup extra virgin olive oil
Zest of 1 lemon

(For the Pasta:)
1 pound linguine
2 tablespoons olive oil
2 shallots, diced
2 garlic cloves, minced
1 pound shrimp, fresh or thawed frozen, peeled and deveined
Zest of 1 lemon
1/4 cup freshly squeezed lemon juice (from about 2 lemons)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 ounces arugula (about 3 packed cups)
1/4 cup chopped fresh flat-leaf parsley leaves

(To make the lemon oil:)
Combine the olive oil and lemon zest in a small bowl and set aside.

(To make 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, 8 to 10 minutes.  Drain the pasta.

To make sure the pasta is done, you can use my mom's technique of throwing a piece against the wall.  If it sticks, it's done.

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 linguini, the lemon zest, lemon juice, salt and pepper.  Toss to combine.  Turn off the heat and add the arugula.  

Using a mesh sieve, strain the lemon oil into the pasta; the zest can be discarded.  Add the chopped parsley to the pasta and toss to combine.  Serve immediately.