Linguine with Shrimp and Lemon Oil

Name: Linguine with Shrimp and Lemon Oil
Yield: 4 to 6 servings
Ingredients: 1/2 cup extra-virgin olive oil; Zest of 1 lemon; 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

December 9, 2011

This variation on my favorite arugula and shrimp salad—served over pasta—tastes as good as it looks. If you keep frozen shrimp in the freezer, a practice I always recommend, this is actually a quick pantry meal, perfect for those late winter/early spring days when everyone wants to start eating a bit lighter.

Recipe notes

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