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FareShare Gazette Recipes -- May 2010 - L's


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Lemon Shrimp Linguine

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* Exported from MasterCook *

Lemon Shrimp Linguine

Recipe By : Doug
Serving Size : 5 Preparation Time :0:00
Categories : Volume 13-05 May 2010

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup light olive oil
1 lemon, zested

1 pound linguine pasta (dry)

2 tablespoons olive oil
1 shallot, diced
2 cloves garlic, minced
1 lemon, juiced
1 teaspoon salt
1/2 teaspoon ground pepper
3 cups arugula leaves, packed
1/4 cup fresh parsley, chopped
1 pound raw shrimp, peeled and de-veined

For the lemon infused olive oil:
Combine 1/2 cup of olive oil and the zest of one lemon in a small bowl.
Set aside.

For the rest:
Bring a large pasta pot or other pot of salted water to a boil over high
heat. When boiling reduce to a medium boil, add the linguine and cook
until tender but still firm, stirring occasionally. 8-10 minutes.
Reserve about 1 cup of the liquid to thin the final mixture if needed.

Meanwhile, in a large heavy skillet, warm two tablespoons of olive oil
over medium heat.

Add the shallots, salt, pepper, lemon juice and garlic, saute for two
minutes. Add the shrimp and cook until pink, about 5 more minutes. Toss
to combine.

Turn off the heat, add arugula and the cooked pasta.

Pour the infused olive oil through a fine strainer, mesh sieve, or
strainer lined with cheese cloth, over the mixture. Add a little of the
pasta water if needed. Add the chopped parsley. Toss to combine.

Serve hot immediately.

Contributed to the FareShare Gazette by Art; 27 May 2010.

- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 48 Calories; 5g Fat (98.7% calories from 
fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 
426mg Sodium. Exchanges: 0 Grain(Starch); 1 Fat.

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