Linguini with Shrimp and Lemon Oil
(1 reviews)
Prep time:
Cook time:

A light and refreshing pasta dish. Ideal for those hot summer evenings served with a nicely chilled white wine.

D. Helyar
1/4 cup olive oil
1 lemon, grated for zest
Ingredients - Pasta
1/2 lb linguine or fettuccini pasta
1 tbsp oilive oil
1 shallot (or 2 green onions if preferred)
1 garlic clove, minced
8 oz frozen shrimp, thawed with shell and tails removed
1/2 lemon, grated for zest
1 juice of full lemon
1 tsp salt
1/2 tsp ground black pepper
2 oz arugula
1/4 cup fresh flat-leaf parsley

Lemon Oil

  1. Combine the olive oil and the lemon zest in a small bowl or cup and set aside. If possible prepare an hour in advance to allow lemon and oil to absorb


  1. Prepare your favorite pasta to be ready in 10 minutes to be integrated with other cooked ingredients
  2. Using a large heavy skillet warm the olive oil over medium heat.
  3. Add shallots (or green onions) and garlic and sauté for 2 minutes.
  4. Add shrimp and cook until pink, about 5 minutes.
  5. Add the cooked pasta, lemon juice, lemon zest, salt, and pepper.
  6. Toss to combine and turn off heat
  7. Add arugula
  8. Using a mesh sieve, strain the lemon zest from the lemon olive oil and add the oil to the pasta
  9. If required add some of the pasta cooking water to desired consistency.
  10. Add chopped parsley to the pasta and toss to combine.
  11. Serve while hot
  12. Enjoy!

Prepare all ingredients beforehand as you will need them quickly at the end.

Rate for this recipe