Best Recipe Blog | The Gourmet Review

Courtesy Giada Laurentiis

Who doesn’t love an easy to prepare pasta dish? Try celebrity chef Giada de Laurentii’s recipe for Linguine With Shrimp and Lemon Oil Recipe. The fresh lemon juice and arugula turn an ordinary pasta in a great meal.




½ cup extra-virgin olive oil

Zest of 1 lemon

1 pound linguine

2 tablespoons olive oil

2 shallots, diced

2 garlic cloves, minced

1 pound shrimp, fresh or thawed frozen, peeled and deveined

¼ cup lemon juice (from about 2 lemons)

1 teaspoon salt

½ teaspoon freshly ground black pepper

3 ounces arugula (about 3 packed cups)

¼ cup chopped fresh flat-leaf parsley



Combine the olive oil and the lemon zest in a small bowl and set aside.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving 1 cup of the pasta cooking water.

Meanwhile, 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 pink, about 5 minutes.

Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. Using a mesh sieve, strain the lemon oil into the pasta; the zest can be discarded. Add the chopped parsley to the pasta and toss to combine. Serve immediately.


– The Gourmet Review


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