Ingredients Jump to Instructions ↓

  1. Lemon Oil:

  2. 1/2 c extra-virgin olive oil

  3. 1 lemon , zested

  4. For the Pasta :

  5. 1 lb whole wheat linguine

  6. 2 Tb Olive Oil

  7. 1 medium onion , cut into wedges

  8. 2 garlic cloves, minced

  9. 16 oz frozen jumbo shrimp (raw, peeled and deveined)

  10. Juice from 2 lemons

  11. 1 bunch tender asparagus (slim), cut into 1" pieces

  12. 3 oz fresh arugula (~1 1/2 cups)

  13. 1/4 c chopped fresh flat-leaf parsley

  14. Handful of cherry or grape tomatoes cut in half

  15. Salt & Pepper to Taste

Instructions Jump to Ingredients ↑

  1. For the lemon oil:

  2. Combine the olive oil and the lemon zest in a small bowl and reserve For the pasta:

  3. 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.

  4. Meanwhile, in a large, heavy skillet, warm 2 Tb olive oil over medium heat. Add the onion and garlic and cook for 3-4 minutes. Add the asparagus and shrimp, cooking until the shrimp is pink, about 7 minutes. Toss in the sliced tomatoes. Add the cooked linguine, lemon juice, salt and pepper. Toss to combine. Turn off the heat and add the arugula and the lemon oil. Add the chopped parsley to the pasta and toss to combine. Serve immediately.


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