Linguine with Shrimp and Lemon Oil

Flavorful and Healthy!!
What a great combination.

I love it when a recipe packs a healthy punch along with a fist full of flavor. Wow. I didn't mean to be so violently graphic, with punches and fists. HAHA. I guess this recipe just brings it out. Maybe its the tangy lemon or the peppery arugula. Whatever it is, you can thank Giada. She came through again with another winner!

Linguine with Shrimp and Lemon Oil
by Giada DiLaurentiis

For the lemon oil:
1/2 cup extra-virgin olive oil
1 lemon, zested

For the pasta:
1 pound linguine pasta
2 tablespoons olive oil
2 shallots, diced (I used one choppe leek)
2 garlic cloves, minced
16 ounces frozen shrimp (I used cooked shrimp)
1/4 cup lemon juice (about 2 lemons)
1 lemon, zested
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 ounces arugula (about 3 packed cups)
1/4 cup chopped fresh flat-leaf parsley

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, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the cooking liquid.

Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots (or leek) and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. (I only heated mine through for about 2 minutes and that may have been too long.) 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 zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add the chopped parsley to the pasta and toss to combine. Serve immediately.