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Linguine with Shrimp and Lemon Oil Recipe

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This recipe for Linguine with Shrimp and Lemon Oil, by , is from Dat's Another Good One!, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Karen Berben


For the lemon oil

c extra virgin olive oil
1 lemon zested (more is better)
Combine in a small bowl and keep for later.

For the pasta

1 lb linguini
2 tbsp olive oil
2 Shallots, diced
2 garlic cloves, minced
16 oz shrimp or prawns
c lemon juice (about 2 lemons)
1 lemon, zested
1 tsp salt
tsp fresh ground pepper
3 oz of arugula ( Sometimes we use peas, spinach, or chopped asparagus)
c flat-leaf parsley, chopped

Cook the pasta in a large pot of salted, boiling water until tender but still firm.
Reserve 1 c of the liquid when draining.

While pasta is cooking, warm the olive oil in a large heavy skillet over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the prawns and cook until they are pink (~ 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 olive oil you combined earlier, and then add the oil to the pasta (the zest can be discarded). Add some of the reserved cooking water from the pasta to get your desired consistency. Add the Chopped parsley and toss to combine.

We like to top with a bit of lemon zest and offer Parmesan cheese for serving.

Personal Notes:
Personal Notes:
A really nice light pasta dish - it's Kaylyn's favourite!!




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