Pasta with Shrimp and Lemon Oil

A few weeks ago I started a new job. It’s new and exciting and it’s downtown (Chicago that is). The adjustment has been a huge wake up call for me. I leave my house at 6:45 a.m. and if I catch the right train I’m home by 6:15 p.m. Did I mention that my old job was 5 minutes from home and I didn’t start till noon? Yes, it’s true. By the time I get home I’m exhausted and I know that in mere hours I’ll be waking up to do it all over again. I guess that is what being a grown-up is all about. So now more than ever I appreciate meals that come together quickly and taste delicious.

This recipe is another success from Giada, although she uses linguine in hers. We opted for angel hair. We like it better plus it cooks for only 5 minutes or so. The pasta takes only minutes and the shrimp are a quick fix too. It really doesn’t get much easier than this. The lemon, arugula and parsley add a great freshness, and it is a really satisfying dinner.

On another note…we’re having fun with lemon this week. All lemon…all week. If you don’t like lemon then come back next week. Just kidding. Kind of. Enjoy!

Here's what you'll need

Start by juicing and zesting your lemons. We love using our grandma's juicer

Dice 2 shallots and mince 2 cloves garlic

Add the lemon zest to the olive oil; let it infuse

Saute your shallots and garlic.

Now throw in your shrimp. Don't let them overcook

Start cooking your pasta. If you're using linguine perhaps start a minute or 2 sooner. Reserve a cup of pasta water

Flip your lil shrimps over, letting them turn pink on both sides

Add pasta to the skillet. At this point we realized we should have used a bigger skillet

Add the lemon juice, salt and pepper

In goes the zest too

Turn off the heat and add in the peppery arugula and the parsley. Toss to combine.

Now add the lemon oil. Now we're really overflowing. Oh well

A perfect weeknight meal…And it makes A LOT!