Linguine with Garlic Shrimp and Lemon Oil

This is an Everyday Food recipe. How I love that magazine. It's small and fits in my purse and I can peruse while in the car with Ethan or at the doctor's office. I have this old friend who I had a big falling out with and a long time ago, I sent her an Everyday Food subscription for Christmas. Well, some how, every year it automatically renews it without me paying for it. So even though she isn't my friend anymore, she still gets that magazine. At least she got something out of our weird relationship.



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

For the pasta:
1 lb linguine pasta
2 Tbsp olive oil
2 shallots, diced
5 garlic cloves, minced
16 oz shrimp, peeled and deveined
1/4 cup lemon juice, about 2 lemons
1 lemon, zested
1 tsp kosher salt
A few grinds black pepper
3 oz arugula (about 3 packed cups)
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 set aside.

For the pasta:
In a large pot of boiling, salted water, cook the pasta and cook until al dente. Drain and set aside.

Meanwhile, in a large skillet, add the olive oil. Once the oil runs quickly in the pan, 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. 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.

Yields 6 servings.

Rookie's Notes: You want to take your pasta-makin to the next level? Add some Parmigiano Reggiano. I don’t even like cheese, but I really like this stuff. So listen to me when I say it’s good.