This variation on my favorite arugula and shrimp salad—served over pasta—tastes as good as it looks. If you keep frozen shrimp in the freezer, a practice I always recommend, this is actually a quick pantry meal, perfect for those late winter/early spring days when everyone wants to start eating a bit lighter.
Recipe information
Yield
4 to 6 servings
Ingredients
Lemon Oil
Pasta
Preparation
To Make the Lemon Oil
Step 1
Combine the olive oil and the lemon zest in a small bowl and set aside.
For the Pasta
Step 2
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, 8 to 10 minutes. Drain the pasta, reserving 1 cup of the pasta cooking water.
Step 3
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 pink, about 5 minutes. Add the cooked linguine, the lemon zest, lemon juice, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. Using a mesh sieve, strain the lemon oil into the pasta; the zest can be discarded. Add the chopped parsley to the pasta and toss to combine. Serve immediately.
