Thursday, December 18, 2008

Pasta with Shrimp, Arugula & Lemon Oil

Pasta with Shrimp, Arugula & Lemon Oil
From Giada's Kitchen: New Italian Favorites

Hands-on time: 10 minutes
Cooking time: 15 minutes (or until the water boils & the pasta cooks)

Serves 4

Lemon Oil
½ cup extra virgin olive oil
Zest of 1 lemon
1 lb/ 450g long pasta (Giada used linguine, I used Multigrain spaghetti)
2 tbsp olive oil
2 shallots, chopped
2 cloves garlic, minced
1 lb/450g shrimp, peeled and deveined
Zest of 1 lemon
¼ cup lemon juice, freshly squeezed (Giada says from 2 lemons, but I got ½ cup from one)
1 tsp salt
½ tsp freshly ground black pepper
3 cups (packed) arugula
¼ cup fresh Italian/flat leaf parsley, chopped

Lemon Oil:

Add the zest to the oil in a small bowl (I just used the cup I used to measure the oil) and set aside until the pasta is ready to go into the boiling water.

1. Cook the pasta until al dente in a large pot of salted water. (usually 8-10 minutes depending on the type of pasta used.)

2. In the meantime, in a large heavy bottomed skillet, warm the 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 pasta (I just use tongs from the pot it cooked in, which adds a little water but not much to the “sauce”), lemon zest, juice, salt & pepper and toss.

3. Turn off the heat and add the arugula. Giada used a mesh sieve to pour the lemon oil over the pasta, but I just poured it in zest and all. Add the parsley, toss and serve.



CharlesHanna said...

I add an equal amount of scallops, a bit of Parmesan/Romano cheese and just a bit of red pepper seeds to this recipe - tastes WONDERFUL!!

Ruth Daniels said...

Wow, scallops AND shrimp, a perfect combo thanks for sharing

Deidrel said...

wow, this is really good. I didn't let the arugula wilt enough in the pan, so our second helpings tasted AWESOME. this time I'll get it right for the first helpings.