Shrimp Linguine with Lemon Oil

Looking for a quick and elegant pasta dinner that doesn't skimp on flavor? This linguine with shrimp and lemon oil combines tender pasta, succulent shrimp, and a citrusy finish that makes it feel restaurant-worthy without the complicated steps. The best part? It all comes together in under 30 minutes.

This recipe is perfect for spring and summer but works year-round using frozen shrimp and pantry staples. The fresh lemon oil adds brightness and a boost of healthy fats from olive oil, while arugula adds a peppery bite that balances the sweetness of the shrimp.

Ingredients

For the Lemon Oil:

• ½ cup extra-virgin olive oil

• Zest of 1 lemon

For the Pasta:

• 1 lb linguine pasta

• 2 tbsp olive oil

• 2 shallots, diced

• 2 garlic cloves, minced

• 16 oz frozen shrimp, thawed and peeled

• ¼ cup lemon juice (about 2 lemons)

• Zest of 1 lemon

• 1 tsp salt

• ½ tsp freshly ground black pepper

• 3 oz arugula (about 3 packed cups)

• ¼ cup chopped fresh flat-leaf parsley

Directions

Make the Lemon Oil

In a small bowl, combine the olive oil with the lemon zest. Let it sit while you prepare the pasta to allow the oil to infuse with flavor.

Cook the Pasta

Bring a large pot of salted water to a boil. Add linguine and cook until al dente, about 8 to 10 minutes. Drain, reserving 1 cup of the cooking water.

Cook the Shrimp

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add diced shallots and minced garlic, cooking for about 2 minutes. Add the thawed shrimp and cook until just pink about 4 to 5 minutes.

Assemble the Dish

Add the drained linguine to the skillet along with the lemon juice, lemon zest, salt, and pepper. Toss everything to coat evenly. Turn off the heat and fold in the arugula until just wilted.

Strain the lemon zest out of the lemon oil using a fine mesh sieve and pour the infused oil over the pasta. Discard the zest. Add some reserved pasta water a little at a time until you reach your desired sauce consistency.

Top with chopped parsley and serve immediately.

Nutrition Highlights

Shrimp is an excellent source of lean protein and provides selenium and vitamin B12. Lemon juice adds vitamin C, and olive oil offers heart-healthy monounsaturated fats. Adding arugula gives a dose of antioxidants and fiber.

Tip: To make it gluten-free, substitute your favorite gluten-free linguine. Want more heat? Add a pinch of red pepper flakes when sautéing the garlic.

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