Linguine with Shrimp and Lemon Oil

Ingredients:

1/2 cup Lemon olive oil

1 pound linguine pasta

2 tablespoons olive oil

2 shallots, diced

2 garlic cloves, minced

16 ounces frozen 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

Directions:

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 and garlic and cook for 2 minutes. Add the shrimp 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 the lemon oil to the pasta. Add some of the cooking water to desired consistency. Add the chopped parsley to the pasta and toss to combine.

Serve immediately.

Recipe adaped from Giada De Laurentiis