Lemon Linguine with Shrimp & Arugula - Oliviers & Co.

Lemon Linguine with Shrimp & Arugula

September 11, 2017
Lemon Linguine with Shrimp & Arugula

This pasta dish is so fresh and light with the combination of shrimp, lemon and arugula.  The quality of the pasta makes all the difference, yielding a delicious consistency.  The entire dish can be ready in less than 15 minutes.  Can't beat that for a weeknight go-to recipe!

Lemon Linguine with Shrimp & Arugula

  • 1 lb. linguine 
  • 2 tbsp. Oliviers&Co Everyday Olive Oil
  • 2 shallots, diced
  • 2 garlic cloves, minced
  • 1 lb. shrimp, shelled and deveined
  • ¼ cup fresh squeezed lemon juice
  • 1 tsp. salt  (plus more for the pasta water)
  • ½ cup freshly ground pepper
  • 3 cups of arugula
  • ¼ cup chopped Italian parsley
  • ½ cup Oliviers&Co Lemon Specialty Olive Oil


Bring a large pot of salted water to boil. 

Add the pasta and cook according to package directions. Save 1 cup of the pasta water. 

In the meantime, heat the Everyday olive oil in a heavy skillet. 

Add the shallots and garlic and cook for 2 minutes. 

Add the shrimp and cook until the shrimp turns pink, about 5-7 minutes. 

Add the cooked linguine, lemon juice, salt and pepper, toss to combine. 

Turn off the heat and add the arugula, add the lemon olive oil. 

If you need more juice, add a bit of the pasta water. 

Add chopped parsley and toss again. 

*Serve hot.

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