Summer Linguine with Shrimp (or Langostinos) with Primo Lemon or Harissa Olive Oil

Primo Fused Lemon Olive Oil will add more of a citrus flavor. Primo Harissa Olive Oil will add more of a “heat/spicy” flavor.
Langostino is the Spanish word for prawn…there are several types of prawns…saltwater prawns are part of the lobster family…freshwater prawns are more similar to shrimp and look like a cross between a lobster and a shrimp. You can find these frozen at Costco and are an excellent substitute for shrimp.
Course Appetizer, Main Course


  • 1 lb linguine pasta
  • 2 shallots diced
  • 2  garlic cloves minced
  • 1 lb Shrimp or Langostinos
  • ¼ cup lemon juice (about 2 lemons)
  • 1 lemon zested
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • 3 oz. arugula (about 3 packed cups)
  • ¼ cup  chopped fresh parsley
  • ½ cup Primo Fused Lemon or Harissa olive oil
  • Grated Italian Pecorino Romano cheese


  • 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.
  • Meanwhile, in a large, heavy skillet, warm Primo Fused Lemon or Harissa olive oil (your preference) over medium heat.
  • Add the shallots and garlic and cook for 2 minutes.
  • Add the Shrimp or Langostinos 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.
  • Add some of the cooking water to desired consistency.
  • Add chopped parsley and Italian Pecorino Roman cheese to the pasta and toss to combine.
  • Serve immediately.
Keyword Fish, Pasta


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