Lemon Shrimp Pasta

My awesome friend Jillian was kind enough to let me invite myself over to her house on Saturday night so that I didn’t lose my mind being alone at home. Scott was in Vegas this weekend, so being home alone on a Saturday night is lame and boring.

I decided a nice lite pasta would be great for the evening, so I mixed a couple of Giada’s recipes together to make a nice tasty meal. It was a delicious pasta that was super easy to make and was rather inexpensive as well.

Ingredients

For the lemon oil:

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

For the pasta:

  • 1 pound linguine pasta
  • 2 tablespoons olive oil
  • 2 shallots, diced
  • 2 garlic cloves, minced
  • 1/4 tsp red chili flakes
  • 1 cup dry white wine
  • 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

Directions

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, chili flakes and garlic and cook for 2 minutes. Add wine and let reduce to about half. 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 some of the cooking water to desired consistency. Add the chopped parsley to the pasta and toss to combine. Serve immediately.

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