For last week’s Craving Ellie in my Belly, the meal was Jambalaya with Shrimp and Ham. I went to the grocery store with shopping list in hand, ready to tackle this meal. Unfortunately shrimp was outrageously expensive for some reason (I guess that’s what happens when you don’t live near a coast) so I couldn’t make it. But this week, frozen shrimp was on sale! Yay!
I decided to make an old favorite (well, since I received this cookbook as a present for Christmas) from Giada’s Kitchen, Linguine with Shrimp and Lemon Oil. Now I have to say, I don’t quite love this cookbook as much as Everyday Italian, but this particular recipe is a gem. Its simple and quick, and aside from the shrimp it is relatively inexpensive. Its light, lemony, and refreshing which is practically the requirement for summer-time meals.
This dish tastes a lot more luxurious than it really is. I love when something can be relatively healthy and delicious at the same time. It is really hard to mess this dish up, too. I’ve made it several times where I’ve forgotten to reserve pasta water and its still come out just fine. Try not to forget it though, it definitely perfects the texture.
Linguine with Shrimp and Lemon Oil
Yield: 4 servings
1/2 cup extra-virgin olive oil
1 lemon, zested
1 pound linguine pasta
2 tablespoons olive oil
2 shallots, diced
2 garlic cloves, minced
1 pound shrimp, fresh or thawed frozen, peeled and deveined
1/4 cup lemon juice (about 2 lemons)
1 lemon, zested
1 teaspoon salt
1/2 teaspoon freshly groun black pepper
3 ounces 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 reserve.
For 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, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the cooking liquid. (I always forget to do this!!)
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 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.
From Giada's Kitchen