Courtesy Giada De Laurentiis.
Yields 4 to 6 servings.
For the lemon oil:
1/2 cup olive oil
1 lemon, zested
For the pasta:
1/2 pound linguine pasta
3 tbs. olive oil
2 shallots, diced
2 garlic cloves, minced
16 oz. shrimp, deveined and peeled
1/4 cup lemon juice
1 lemon, zested
1 tsp. salt
1/2 tsp. pepper
3 oz. arugula (about 3 packed cups)(optional)
1/4 cup flat-leaf parsley, chopped
3 tbs. butter
For the lemon oil - combine oil and zest in a bowl. Set aside.
Cook the pasta according to the package instructions.
Drain the pasta, reserve 1 cup of the cooking liquid.
In a large skillet, heat the olive oil over medium heat.
Add garlic and shallots 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 strainer, strain the zest from the lemon oil and add the oil to pasta.
Add the parsley and butter. Toss to combine and melt the butter.
Serve immediately.