Serves 4-6
cook time 15 minutes
1/2 cup Lemon Infused Olive Oil
1 pound linguine pasta
2 tablespoons Il Casolare Olive Oil
2 shallots, diced
2 garlic cloves, minced
16 ounces frozen shrimp
1/4 cup lemon juice (about 2 lemons)
1 lemon, zested
1 teaspoon Pink Hawaiian Sea Salt
1/2 teaspoon freshly ground black Tellicherry Pepper
3 ounces arugula (about 3 packed cups)
1/4 cup chopped fresh flat-leaf parsley
Directions
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 Il Casolare Olive Oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, Pink Hawaiian Sea Salt, and Tellicherry Pepper. Toss to combine. Turn off the heat and add the arugula. Add the lemon oil to the pasta. Add some of the cooking water to desired consistency. Add the chopped parsley to the pasta and toss to combine. Serve immediately.
Recipe adaped from Giada De Laurentiis and photo courtesy of www.foodnetwork.com
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