Linguine with Shrimp and Lemon Oil by Heather

This is a recipe I turn to when I want something quick and fresh.  The lemon and arugula in this recipe really lighten and brighten the flavors.  This is a recipe adapted from Giada de Laurentiis.

Ingredients:

Lemon Oil:

1/2 cup extra virgin olive oil

zest of 1 lemon

For the Pasta:

1 lb. linguine

2 tbs. olive oil

2 shallots, minced

2 garlic cloves, minced

zest of 1 lemon

1/4 cup lemon juice (from about 2 lemons)

1 lb. shrimp, deveined, and tails removed

1/4 cup white wine

3 heaping cups arugula

1/4 cup chopped fresh flat leaf parsley

sprinkle red pepper flakes

salt and pepper to taste

grated parmesan to sprinkle on top 

For the lemon oil, combine olive oil and zest in a small bowl, stir to combine, and set aside.

Combine shrimp with 1 tbs. of the garlic, red pepper flakes, a drizzle of olive oil, and salt and pepper in a bowl, and set aside to marinate for about 5-10 minutes.

For the pasta, bring a large pot of salted water to a boil.  Add the linguine, and cook to package instructions.  Drain pasta.

Meanwhile, heat olive oil in large sauté pan, then add shallots and cook for 2 minutes.  Add garlic cloves, and cook for 1 minute more.  Add in wine, scraping up any brown bits, and simmer for 2 minutes.  Reduce temperature of pan, and add in shrimp, cooking until just pink- about 5 minutes.  If the white parts of your shrimp turn very opaque, you've overcooked your shrimp and they will be rubbery.  

Your shrimp should look like this:

Add in the cooked linguine and the lemon oil, and use tongs to combine all ingredients together.  Turn off heat, and add in the arugula.

Add pasta mixture to a large bowl, and toss again.  Serve into individual bowls, and top with parsley and grated parmesan cheese.