Linguine pasta with shrimp and lemon butter
Votes: 2
Time: 25 min.
Complexity: easily
Servings: 4-6
Complexity: easily
Servings: 4-6
Italian linguine pasta is often prepared with seafood, and it pairs especially well with plump, firm shrimp. Combine cooked pasta with shrimp sautéed with shallots and garlic, lemon juice and zest, fresh arugula, and parsley, and drizzle with fragrant lemon-infused olive oil. To infuse the oil with citrus flavor, steep it in grated lemon zest, then strain. Its flavor perfectly complements the shrimp and adds a refreshing finish to the entire dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Olive oil with lemon
- 0.5 cups olive oil
- Zest of 1 lemon
Paste
- 450 g of linguine pasta
- 2 tbsp. l. olive oil
- 2 shallots, diced
- 2 cloves garlic, crushed
- 450 g frozen shrimp
- 1/4 cup lemon juice (about 2 lemons)
- Zest of 1 lemon
- 1 teaspoon of salt
- 0.5 tsp ground black pepper
- 100 g of arugula
- 1/4 cup chopped parsley
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Recipes with similar ingredients: lemon, linguine pasta, shallots, garlic, shrimps, arugula, parsley
Cooking the dish according to the recipe:
Olive oil with lemon:
Combine olive oil and lemon zest in a small bowl and set aside.Paste:
Bring a large saucepan of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until al dente, about 8-10 minutes. Drain the pasta, reserving 1 cup of the cooking water.- Meanwhile, heat the olive oil in a large heavy-bottomed skillet over medium heat. Add the shallot and garlic and sauté for 2 minutes. Add the shrimp and sauté until pink, about 5 minutes. Add the cooked linguine pasta, lemon juice, lemon zest, salt, and black pepper. Stir. Turn off the heat and stir in the arugula. Strain the lemon oil through a sieve and stir it into the pasta. Discard the zest. Add a little of the cooking liquid to thin the sauce to the desired consistency. Add the chopped parsley and stir. Serve immediately.
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