1/2 cup extra virgin olive oil
zest of 2 lemons
1 lb linguine pasta
2 Tbl olive oil
2 shallots, diced
2 garlic cloves, minced
16 oz peeled and deveined shrimp
juice of 2 lemons
1 tsp salt
1/2 tsp fresh ground black pepper
3 oz arugula
1/4 cup chopped flat-leaf parsley
Combine the olive oil and lemon zest in a small bowl and set aside for flavors to combine.
Bring a large pot of salted water to a boil and cook linguine until al dente, according to package directions. Drain, and return to pan along with 1 cup of the cooking water.
In a large skillet over medium heat, add the 2 Tbl olive oil, shallots, and garlic and sautee for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add into the linguine along with the lemon juice, the lemon zest olive oil, salt, and pepper. Add the arugula and parsley, and stir until arugula is wilted in. Serve immediately.
zest of 2 lemons
1 lb linguine pasta
2 Tbl olive oil
2 shallots, diced
2 garlic cloves, minced
16 oz peeled and deveined shrimp
juice of 2 lemons
1 tsp salt
1/2 tsp fresh ground black pepper
3 oz arugula
1/4 cup chopped flat-leaf parsley
Combine the olive oil and lemon zest in a small bowl and set aside for flavors to combine.
Bring a large pot of salted water to a boil and cook linguine until al dente, according to package directions. Drain, and return to pan along with 1 cup of the cooking water.
In a large skillet over medium heat, add the 2 Tbl olive oil, shallots, and garlic and sautee for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add into the linguine along with the lemon juice, the lemon zest olive oil, salt, and pepper. Add the arugula and parsley, and stir until arugula is wilted in. Serve immediately.
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