Ingredients
For the lemon oil:
1/2 cup extra virgin olive oil
1 lemon, zested
For the pasta:
1 pound of linguine pasta
2 tablespoons of olive oil
2 shallots, diced
2 cloves of garlic, chopped
16 ounces of frozen prawns
1/4 cup lemon juice (about 2 lemons)
1 lemon, zested
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 ounces of Arugula (about 3 cups)
1/4 cup chopped fresh flat leaf parsley
Directions
For the lemon oil:
Combine the olive oil and the lemon peel in a small bowl and reserve.
For the pasta:
Bring a large pot of salt water to a boil over high heat. Add the noodles and boil until tender, but still firm on the bite, occasionally occasionally, about 8 to 10 minutes. Drain noodles and keep 1 cup of cooking liquid.
Meanwhile, in a large, heavy pan 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 peel, salt and pepper. Toss. Turn off the heat and add the rocket. Use a mesh sieve, strain the lemon peel from the reserved lemon olive oil and add the oil to the pasta. The treasure can be thrown away. Add some boiling water to the desired consistency. Add the chopped parsley to the noodles and toss to combine. Serve immediately.