Saturday, August 14, 2010

Linguine with Shrimp and Lemon Oil

A friend I work with led me to this recipe. It was off of the Food Network by Giada. But she added Arugula, which I've never used, so I used Spinach and added fresh basil.. and parmesan cheese! This is a light lemony, pasta dish. Great for summertime! Yummo!!!

Linguine with Shrimp and Lemon Oil

Lemon oil:
1/2 cup Olive oil
Zest of 1 lemon

For the pasta:
1 pound linguine pasta
2 Tablespoons Olive oil
1/2 cup diced onion
1 teaspoon minced garlic (2 cloves)
2 pounds frozen raw shrimp, thawed and peeled
1/4 cup lemon juice (about 2 lemons--use the ones you zested)
Zest of 1 lemon
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon dried parsley
1/4 cup fresh basil, chopped
 3 packed cups fresh baby spinach
Parmesan cheese for garnish

Directions:
For the lemon oil:
Combine the olive oil and the lemon zest in a small bowl and reserve.

For the pasta:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente--tender but firm to the bite. Stir occasionally, about 8 to 10 minutes. Drain pasta and reserve 1 cup of the pasta water  to add to sauce later.

Meanwhile, in a large heavy skillet warm a Tablespoon or two of olive oil over medium heat. Add the onions and garlic and cook for about 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add lemon juice, lemon zest, salt, pepper, basil and parsley.  Toss to combine. Turn off heat and add the spinach and linguine, toss to combine. Using a sieve, strain the lemon zest out of the reserved lemon olive oil, and add the oil to the pasta. The zest can be discarded. Add a bit of the reserved pasta water (maybe about 1/2 cup or more if desired) Toss to combine. Sprinkle with Parmesan cheese. Serve immediately.

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