Sunday, March 6, 2011

Lemon Shrimp Linguini

Super silky and light. Easy and quick!

1 box linguini or fettucini pasta - cooked
1 bag frozen, uncooked large shrimp (i used cooked small shrimp and they cooked to fast!)
1 cup chopped *Italian parsley
2 lemons
1/3 cup Extra Virgin Olive oil
2 shallots or half an onion - chopped
3 garlic cloves - minced
2-3 cups fresh arugula

Zest one lemon into the 1/3 cup olive oil and set aside.

Saute onion, garlic and 1/4 tsp sea salt in olive oil in a large pan over medium heat. When they start to soften add the frozen shrimp, then zest and juice 2nd lemon into pan. I would recommend just half of the lemons' juice unless you want a good bite to the dish. Saute until the shrimp turn pink. Add the cooked linguini, parsley, arugula, lemon oil and bit more salt. When the lettuce begins to wilt, remove from heat.

**Allergy free substitutions:
Replace the past with a gluten free variety. If you cant do garlic, up the shallot and maybe add a 1/3 cup chopped green onions with the parsley and arugula.

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