Linguine pasta with shrimp and lemon butter

Ingredients:

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

Preparation:

1. Olive oil with lemon:

   
   Combine olive oil and lemon zest in a small bowl and set aside.

2. 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.
3. 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.