Italian linguine pasta is most often cooked with seafood, especially combined with fleshy elastic shrimp. Mix the boiled pasta with the fried with shallots and garlic shrimp, lemon juice and zest, fresh arugula and parsley and sprinkle with fragrant olive oil with lemon. To the oil has acquired a citrus aroma, fill it with grated lemon zest and let it brew, and then strain. Its taste is great complements the shrimp and gives the whole dish a refreshing послевкусие. 
Time: 25min Difficulty: easy Servings: 4-6 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Olive oil with lemon
- 0.5 tbsp. olive oil
- Zest of 1 lemon
Paste
- 450 gr linguine paste
- 2 tbsp. l olive oil
- 2 shallots, diced
- 2 cloves, minced garlic
- 450 gr frozen shrimp
- 1/4 Art. lemon juice (about 2 lemons)
- Zest of 1 lemon
- 1 tsp salt
- 0.5 tsp ground black pepper
- 100 gr. arugula
- 1/4 Art. chopped parsley
Recipes with similar ingredients: lemon, linguine paste, shallots, garlic, shrimp, arugula, parsley
Recipe preparation:
-
Olive oil with lemon:
Combine olive oil and lemon zest in a small bowl and set aside.
-
Paste:
In a large saucepan over high heat, bring salted water to boiling. Add the pasta and cook, stirring occasionally, until al dente state, approximately 8-10 minutes. Drain the pasta, tide separately 1 tbsp.
- Meanwhile, in a large pan with a thick bottom over medium heat heat the olive oil. Add shallots and garlic and fry 2 minutes. Add shrimp and fry until pink, about 5 minutes. Add boiled linguine paste, lemon juice, zest lemon, salt and black pepper. Shuffle. Turn off the fire and mix the arugula. Strain the lemon oil through a sieve and mix it into the paste. Zest can be thrown away. Add some cooking liquid to dilute the sauce to the desired consistency. Add chopped parsley and mix. Serve immediately.
