Linguine with Shrimp and Lemon Oil

I love being able to cook a fancy meal on a weeknight.  Made with simple, fresh ingredients, Aunt Laura's Shrimp with Linguine and Lemon Oil presents beautifully and tastes even better than it looks.  Because it's quick to put together, it's a doable weeknight meal.  The linguine and aromatics provide a base for the succulent shrimp.  Crisp arugula adds a peppery bite and the fresh lemon brightens the whole dish.  


Thank you for sharing, Aunt Laura!


Lemon oil:
1/2 cup extra virgin olive oil
1 lemon zested


For the pasta: 1 lb linguine
2 tsp. olive oil
2 shallots, diced
2 garlic cloves, minced
16 oz. frozen raw shrimp 
1/4 cup lemon juice (about 2 lemons)
1 lemon, zested
1 tsp. salt
1/2 tsp. black pepper
3 oz. arugula
1/4 cup fresh parsley


For the lemon oil, combine olive oil and lemon zest in a small bowl, reserve.  Bring a large pot of salted water to a boil.  Add the pasta and cook until al dente.  Drain pasta, reserving 1 cup of the cooking liquid.  Meanwhile, in a large skillet, warm the olive oil.  Add shallots and garlic and cook 2 minutes.  Add the shrimp and cook until pink, about 5 minutes.  Add the cooked linguine, lemon zest, salt, and pepper.  Toss to combine.  Turn off the heat and add the arugula.  Strain the lemon zest out of the reserved lemon oil and add oil to the pasta.  Add some of the cooking water until desired consistency.  Add chopped parsley and toss.  Serve immediately.