Recipes Included On This Page Lemon Shrimp Linguine Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* 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 -------- ------------ -------------------------------- LEMON INFUSED OLIVE OIL 1/2 cup light olive oil 1 lemon, zested PASTA 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. www.grouprecipes.com Contributed to the FareShare Gazette by Art; 27 May 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - 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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