Lemon Shrimp Linguine

Jan 08, 2010

 

Friday finally has arrived, and with it the opportunity to savor the coming of the weekend. What a simple pleasure that is something to look forward to even if everything else has failed us. Hopefully the upcoming weekend is full with much anticipated plans, the company of great friends and just enough time for everything you want to do and get done.

 

One of my favorite ways to put a bow tie on this weekly event is to make a recipe inspired by Giada DeLaurentiis’ Lemon Shrimp Linguine. It is simple, but takes just long enough for the benefits of therapeutic cooking to kick in. There is truly something calming about making a meal. Not only do you feel as though you have accomplished something, but you also feel as though you’ve nourished yourself and others, and what could be a better combination? And with the updates and changes I have made, the flavor is amplified per your taste as you will see a couple of different options for making the sauce and adding fresh summer tomatoes if the season provides. Cheers to a wonderful weekend!

Lemon Shrimp Linguine

 
Ingredients:
  • *Extra Virgin Olive Oil
  • *1 shallot
  • *2 cloves of garlic
  • *1 lemon
  • *1/2 lb linguine pasta (as fresh as possible), I love picking up lemon pepper infused pasta from our local grocer and made in the Willamette Valley
  • *2 cups arugula (or baby spinach as seen above)
  • *1/2 lb raw shrimp (shelled and devained)
  • 1/2 c. – 3/4 c. quartered or halved grape or cherry tomatoes
  • 1 Tablespoon unsalted butter (optional)
  • 1/3 cup white wine (optional)
  • Parmigiano Reggiano (for topping the pasta just before serving)
 Directions:
 
  1. Combine 1/2 cup extra virgin olive oil with the zest of half a lemon. Set aside. (this is only if you do not want to make a butter and white wine sauce, if you do want to make a butter and white wine sauce, skip step #1)
  2. Bring salted water to a boil and add linguine until al dente.
  3. While water is coming to a boil, chop garlic and shallot. Bring a saute pan to medium heat. Add 2 tablespoons of olive oil to the pan, add the shallots and garlic, followed by raw shrimp and tomatoes.
  4. To the shrimp mixture, add the zest of 1/2 a lemon and the juice of one lemon. Cook just until the shrimp have turned pink, but haven’t entirely curled tightly up.
  5. Now, add the white wine and simmer on a low heat until slightly reduced. Then add the butter until melted.
  6. Turn off the heat. Add roughly chopped arugula, al dente linguine, and the lemon infused olive oil (only if you did not make the butter and white wine sauce). Toss and mix to combine. Top with a bit of shredded parmesan. Enjoy!

~Image: I make this dish quite often, but this most recent image was captured New Year’s Eve 2018, paired with a French sparkling wine. Read more about my evening here.



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