you have 20 minutes to spare then you have your self a delicious dinner! With our busy lifestyles who
isn’t looking for a simple quick dinner recipe to impress our significant
others? Just because something is simple does not mean it is any less delicious.
recipe literally takes 20 minutes max to create, and I’ve made even simpler for
you by using cooked shrimp! (you can thank me later) This was the first time with this recipe, so it was
a little awkward, but it was very straight forward and I would definitely make
it again. The lemon is fresh and arugula is peppery, making the perfect
combination for a zingy fresh pasta.
pasta, I strongly dislike a heavy cream sauce or browned butter sauce, so this
one is perfect. With just the right amount of zing and spice this recipe
it certain to be a win in your household. Unless of course they are allergic to shellfish
then by all means omit the shrimp and add chicken or something; Geese we don’t want to have to bring the epi pens to the dinner table, talk about a buzz kill.
Recipe adapted from The Food Network
the lemon oil:
- 1/2 cup extra-virgin olive oil
- 1 lemon, zested
- 1 box of whole wheat linguine
- 2 tablespoons olive oil
- 2 shallots, diced
- 2 garlic cloves, minced
- 1k bag of cooked frozen shrimp
(thaw in a bowl of cold water then remove tails)
- 1/4 cup lemon juice (about 2
- 1 lemon, zested
- 1 teaspoon salt (I didn’t add this)
- 1/2 teaspoon freshly ground black
- 3 ounces arugula (about 3 packed
- 1 tablespoons of parmesan cheese
- 1/4 cup chopped fresh flat-leaf
the olive oil and the lemon zest in a small bowl and set aside.
a large pot of water to a boil over high heat. Add the pasta and cook until
tender but still firm to the bite, stirring occasionally, about 9 minutes.
Drain pasta, reserving 1 cup of the cooking liquid (do not forget to do this I
used most of this to make the pasta less dry).
in a large, heavy skillet warm the olive oil over medium heat. Add the shallots
and garlic and cook for 2 minutes. Add the shrimp and cook until warmed (about
the cooked linguine, lemon juice, lemon zest,
combine. Turn off the heat and add the arugula.
a mesh 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 some of the cooking water
to desired consistency (I used about ¾ of the cup). Add the chopped parsley to
the pasta and toss to combine. I also added a few tablespoons of Parmesan
cheese, and more to on top to serve. What’s the point of eating pasta if you
can’t have parm cheese?
immediately with some white wine and you got yourself a date night! 😉
For more recipes check out the Shortcut Recipes
tab located on the right hand side, and be sure to check back every
Monday for new recipe posts. All recipes are tried, tested, and tweaked
by yours truly. Enjoy!