Wednesday, September 30, 2009

Linguine with Shrimp and Lemon oil

I love pasta and i love seafood. It was one of those days where i just spent thinking about food. What i wanted to try, what to make for dinner. I happen to turn on the TV to food network and Everyday Italian has just started. Giada had a delicious menu that had my mouth watering the entire time. I just couldn't wait to try these new dishes out. So here's the 1st out of the 3. Linguine with Shrimp and Lemon oil. For those of you you like the citrus flavor in your pasta, this is it. Every ingredient in this dish just compliments each other so well. The freshness of the lemon with the peppery flavor of the arugula just gives it am amazing flavor. We made come garlic bread on the side and it was just YUM! It's super easy and quick. Just what everyone needs in today's busy lifestyle. Here's the recipe :).

Adapted from Giada's Everyday Italian
Linguine with Shrimp and Lemon oil

For the lemon oil:

* 1/2 cup extra-virgin olive oil
* 1 lemon, zested

For the pasta:

* 1 pound linguine pasta
* 2 tablespoons olive oil
* 2 shallots, diced
* 2 garlic cloves, minced
* 16 ounces frozen shrimp
* 1/4 cup lemon juice (about 2 lemons)
* 1 lemon, zested
* 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


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.

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.

No comments:

Post a Comment