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!
Ingredients
For the lemon oil:
½ cup extra-virgin olive oil
1 lemon, zested
For the pasta:
1 pound angel hair pasta
2 tablespoons olive oil
2 shallots, diced
2 garlic cloves, minced
16 ounces frozen shrimp
¼ cup lemon juice (about 2 lemons)
1 lemon, zested
1 teaspoon salt
½ teaspoon freshly ground black pepper
3 ounces arugula (about 3 cups packed)
¼ cup chopped fresh flat-leaf parsley
Directions
For the lemon oil:
Combine the olive oil and the lemon zest in a small bowl and reserve.
For the pasta:
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. Drain pasta and reserve 1 cup of the cooking liquid.
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 pasta, 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 zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add some of the cooking water until you reach desired consistency. Add the chopped parsley to the pasta and toss to combine. Serve immediately.
Source: adapted from Giada De Laurentiis
