Filed Under: Easy | Italian | Main Dish | Pasta | Seafood | Shrimp

Linguine with Shrimp and Lemon Oil

Recipe By Tessa Arias
June 22nd, 2009

This recipe is simple and quick, and aside from the shrimp it is relatively inexpensive. It's light, lemony, and refreshing which is practically the requirement for summer-time meals.

Yield: 4 servings

For last week’s Craving Ellie in my Belly, the meal was Jambalaya with Shrimp and Ham. I went to the grocery store with shopping list in hand, ready to tackle this meal. Unfortunately shrimp was outrageously expensive for some reason (I guess that’s what happens when you don’t live near a coast) so I couldn’t make it. But this week, frozen shrimp was on sale! Yay!

I decided to make an old favorite (well, since I received this cookbook as a present for Christmas) from Giada’s Kitchen, Linguine with Shrimp and Lemon Oil. Now I have to say, I don’t quite love this cookbook as much as Everyday Italian, but this particular recipe is a gem. Its simple and quick, and aside from the shrimp it is relatively inexpensive. Its light, lemony, and refreshing which is practically the requirement for summer-time meals.

This dish tastes a lot more luxurious than it really is. I love when something can be relatively healthy and delicious at the same time. It is really hard to mess this dish up, too. I’ve made it several times where I’ve forgotten to reserve pasta water and its still come out just fine. Try not to forget it though, it definitely perfects the texture.


How to make
Linguine with Shrimp and Lemon Oil

Yield: 4 servings
This recipe is simple and quick, and aside from the shrimp it is relatively inexpensive. It's light, lemony, and refreshing which is practically the requirement for summer-time meals.


Lemon oil:

  • 1/2 cup extra-virgin olive oil
  • 1 lemon, zested


  • 1 pound linguine pasta
  • 2 tablespoons olive oil
  • 2 shallots, diced
  • 2 garlic cloves, minced
  • 1 pound shrimp, fresh or thawed frozen, peeled and deveined
  • 1/4 cup lemon juice (about 2 lemons)
  • 1 lemon, zested
  • 1 teaspoon salt
  • 1/2 teaspoon freshly groun black pepper
  • 3 ounces arugula (about 3 packed cups)
  • 1/4 cup chopped fresh flat-leaf parsley


For the lemon oil:

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

For the pasta:

  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. Drain pasta, reserving 1 cup of the cooking liquid. (I always forget to do this!!)
  2. 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. 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.

Recipe Notes

From Giada's Kitchen
Course: Main Course
Cuisine: Italian
Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Sara — June 23, 2009 at 5:03 am

    Wow Tessa, I love this. I am so making this soon.

  2. #
    nick — June 23, 2009 at 2:50 pm

    There isn't a single ingredient in there that doesn't sound perfect for this.

    FYI: Don't sweat it if you forget to reserve some of the pasta water. It is added back into sauces to thicken them (with the starch that came out of the noodles) but in my opinion it generally only adds 'a bit' – not to mention that you always have the option of reducing the sauce to thicken it to your own liking anyway.

  3. #
    Marta — June 23, 2009 at 5:09 pm

    This is a delicious, easy and fresh recipe. Perfect for summer indeed! I also like when simple ingredients can be arranged together into a luxurious dish and meal experience… that's the magic of cooking, I guess 🙂

  4. #
    Risa — June 25, 2009 at 11:52 pm

    Your photos are stunning. I definitely want to try and make this.

  5. #
    Tessa — June 26, 2009 at 12:11 am

    Sara- Thank you!! Let me know what happens if you end up making it 🙂

    Nick- Yeah I guess its not that big of a deal to leave out the pasta water, I just love to hear that squishy sound when I mix everything together.

    Marta- Definitely! Its an art 🙂

    Risa- Thank you so much, that means a lot to me!

  6. #
    Marla Singer — June 26, 2009 at 12:25 pm

    This seems delicious. I think I may try making it today, making the first recipe of yours I will actually try.

  7. #
    Tessa — June 26, 2009 at 4:16 pm

    Yay Marla! I'm excited to hear that 🙂 Keep me updated if you make it.

  8. #
    Marla Singer — June 26, 2009 at 7:59 pm

    I finally made it, but I modified it a bit. I didn't use parsley or lemon zest. Instead I added some ground beef (I know random), chilli peppers, spinach, oregano, thyme and a teeny bit of rice wine.

    It was good. Thanks for posting it. I figured it would taste better with some white wine.

  9. #
    Tessa — June 27, 2009 at 11:23 pm

    Wow beef is pretty random! I like how you made the dish your own 🙂 I could definitely see how white wine would make the dish better, I'll have to pick a bottle up at the store and try that.

  10. #
    Kevin — July 5, 2009 at 1:31 pm

    What a nice simple yet tasty looking pasta. I always like simple pasta dishes especially when they include shrimp!

  11. #
    Tessa — July 6, 2009 at 12:57 am

    Kevin- I've noticed you like shrimp! Your recipe for shrimp carbonara was actually one of the first recipes I used from a food blog!

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