Rock Shrimp With Lemon And Arugala

• Adapted from Giada's Kitchen
• 1/2 cup extra-virgin olive oil (for lemon oil)
• Zest of 1 lemon (for lemon oil)
• 1 pound whole wheat linguine
• 2 tbsp olive oil
• 2 shallots, diced
• 3 garlic cloves, minced
• 1 pound rock shrimp (or 1 pound shrimp, peeled and deveined)
• Zest of 1 lemon (yes another one!)
• 1/4 cup fresh squeezed lemon juice
• 1 tsp salt
• 1/2 tsp fresh ground black pepper
• 3 ounces arugula
• 1/4 cup fresh flat-leaf parsley, chopped
• Set up the lemon oil: Put zest of 1 lemon into the 1/2 cup of olive oil and set it aside for later.

1. 1. Set up the lemon oil: Put zest of 1 lemon into the 1/2 cup of olive oil and set it aside for later.
2. 2. Cook linguine as directed on package, cooking to just shy of al dente.
3. 3. Heat olive oil in large saucepan over medium heat. Cook shallots and garlic for about 2 minutes,
4. 4. then add shrimp and cook about 5 minutes.
5. 5. Add drained linguine, lemon zest, lemon juice, salt & pepper, and toss to combine.
6. 6. Remove pot from heat and add arugula, mixing to allow arugula to wilt in residual heat.
7. 7. Use a mesh sieve to strain the zest out of the lemon oil, then add the oil to the pasta (zest can be thrown out). Add parsley to the pasta and serve immediately (with a little extra pepper on top ).

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Taken from www.epicurious.com/recipes/member/views/rock-shrimp-with-lemon-and-arugala-52705901 (may not work)