Linguine with Shrimp and Lemon Oil

I love, love, love this recipe from Giada De Laurentis. It is VERY lemony, though. If you do not LOVE lemon, either cut the lemon in half, or walk away from this recipe. I cut the entire recipe in half since there are only two of us, and it was the perfect amount. This also gave me a chance to use my new pasta bowls. :)

Linguine with Shrimp and Lemon Oil

For the lemon oil:

• 1/2 C extra virgin olive oil
• 1 lemon, zested

1. Combine the olive oil and lemon zest in a small bowl and reserve.

For the pasta:

• 1 pound linguine pasta (I used whole-wheat linguine)
• 2 Tbsp. olive oil
• 2 shallots, diced
• 2 garlic cloves, minced
• 16 oz frozen shrimp
• 1/4 C lemon juice (about 2 lemons)
• 1 lemon, zested
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 3 oz arugula (about 3 packed cups)
• 1/4 C chopped fresh flat-leaf parsley

1. 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 (whole-wheat pasta takes a few extra minutes -- about 11 to 12). Drain pasta, reserving 1 C of the cooking liquid.
2. Meanwhile, in a large, heavy skillet, warm the 2 Tbsp. 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. 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.