Lemon Linguine with Shrimp and Arugula
Danalaila
February 13, 2016
Ingredients
- 1 box linguini I used the brand Dreamfield's Healthy carb pasta
- 1 pound shrimp peeled and deveined
- 2 tbsp lemon infused olive oil or zest of two lemons in olive oil let sit as long as you have time - the longer the better then strain and used the infused oil
- 2 shallots- chopped
- 3 cloves garlic chopped
- 2 lemons zest of one / juice of both if needed
- 1 cup low-sodium chicken stock
- 1-2 cups fresh baby arugula
- salt and pepper
- 1 pinch Crushed red pepper
- 1/4 cup fresh grated parmesan cheese
- 1/4 cup toasted pine nuts optional
Servings:
Units:
Instructions
- In a large pot of salted water cook pasta as instructed on the box, drain and reserve 1 cup of pasta water.
- In a large saute pan over medium heat add in lemon oil with the shallots and a pinch of salt and cook until tender about 6 minutes then add in the garlic and cook for 2 more minutes. Next add in the shrimp and season with salt and pepper - cook until shrimp is almost done and then add in the chicken stock a little crushed red pepper flakes and the zest and juice of one large lemon.
- Last add the linguine and fresh arugula to the pan and cook and stir everything to combine adding pasta water to thin sauce IF NEEDED. Top pasta with pine nuts ( optional ) and Parmesan cheese and severe!
- Tip: Taste the pasta before serving to see if it needs extra lemon juice and seasoning. I also sometimes top each dish with a extra drizzle of the lemon olive oil for extra taste! :)
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