Lemon Shrimp Linguine with Arugula

If you have 20 minutes to spare then you have your self a delicious dinner! With our busy lifestyles who isn’t looking for a simple quick dinner recipe to impress our significant others? Just because something is simple does not mean it is any less delicious.

The recipe literally takes 20 minutes max to create, and I’ve made even simpler for you by using cooked shrimp! (you can thank me later) This was the first time with this recipe, so it was a little awkward, but it was very straight forward and I would definitely make it again. The lemon is fresh and arugula is peppery, making the perfect combination for a zingy fresh pasta. 

I’m like a salmon swimming up stream when it comes to pasta, I strongly dislike a heavy cream sauce or browned butter sauce, so this one is perfect. With just the right amount of zing and spice this recipe it certain to be a win in your household. Unless of course they are allergic to shellfish then by all means omit the shrimp and add chicken or something; Geese we don’t want to have to bring the epi pens to the dinner table, talk about a buzz kill.

Recipe adapted from The Food Network

Ingredients

For the lemon oil:

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

For the pasta:

• 1 box of whole wheat linguine pasta
• 2 tablespoons olive oil
• 2 shallots, diced
• 2 garlic cloves, minced
• 1k bag of cooked frozen shrimp (thaw in a bowl of cold water then remove tails)
• 1/4 cup lemon juice (about 2 lemons)
• 1 lemon, zested
• 1 teaspoon salt (I didn’t add this)
• 1/2 teaspoon freshly ground black pepper X2
• 3 ounces arugula (about 3 packed cups)
• 1 tablespoons of parmesan cheese
• 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 set aside.

For the pasta:

Bring a large pot of water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain pasta, reserving 1 cup of the cooking liquid (do not forget to do this I used most of this to make the pasta less dry).

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 warmed (about 1-2 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 (I used about ¾ of the cup). Add the chopped parsley to the pasta and toss to combine. I also added a few tablespoons of Parmesan cheese, and more to on top to serve. What’s the point of eating pasta if you can’t have parm cheese?

Happy Monday Blog Readers

Much love,

Short Presents