Summer Linguine with Shrimp (or Langostinos) with Lemon or Harissa Olive Oil *2 ways to cook*

Lemon Olive Oil will add more of a citrus flavor. Harissa Olive Oil will add more of a “heat/spicy” flavor.

1 lb linguine pasta
2 shallots diced
2 garlic cloves minced
1 lb Shrimp or Langostinos
¼ cup lemon juice (about 2 lemons)
1 lemon zested
1 tsp salt
½ tsp freshly ground black pepper
3 oz. arugula (about 3 packed cups)
¼ cup chopped fresh parsley
½ cup Lemon or Harissa olive oil
Grated Italian Pecorino Romano cheese

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 8-10 minutes.
Drain pasta, reserving 1 cup of the cooking liquid.
Meanwhile, in a large, heavy skillet, warm Lemon or Harissa olive oil (your preference) over medium heat.
Add the shallots and garlic and cook for 2 minutes.
Add the Shrimp or Langostinos and cook until pink, about 5 minutes.
Add the cooked linguine, lemon juice, lemon zest, salt and pepper.
Toss to combine.
Turn off the heat and add the arugula.
Add some of the cooking water to desired consistency.
Add chopped parsley and Italian Pecorino Roman cheese to the pasta and toss to combine.
Serve immediately.

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